Panko-Topped Salmon

20-MIN MEAL

Quick

Panko-Topped Salmon

with Zucchini, Buttery Green Pea Rice and Lemony Mayo

5 min

Difficulty: 2/3

Canadian

Ingredients: Zucchini • Salmon fillets • Basmati rice • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green peas • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Small Bowl

Aluminum Foil

Medium Pot

Measuring Cups

Tags

Quick

Ready-in-20

Ingredients

Salmon Fillets, skin-on

250 g

Panko Breadcrumbs

0.33 cup

Mayonnaise

4 tbsp

Green Peas

56 g

Basmati Rice

0.75 cup

Lemon

1 unit(s)

Zucchini

2 unit(s)

Dill-Garlic Spice Blend

4 g

Sugar

0.5 tsp

Oil

1.5 tbsp

Salt

0.06 tsp

Butter

1 tbsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the Dill-Garlic Spice Blend. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 8 min. Remove lid, then add peas. Re-cover and cook for 5-6 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
In a small bowl, add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/2 tsp (1 tsp) sugar. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
In another small bowl, combine panko with 1/2 tbsp (1 tbsp) oil.

Line a baking sheet with parchment paper.
Pat salmon dry with paper towels. Season with salt and pepper.
Arrange salmon fillets on the prepared sheet. Coat the top of salmon with reserved lemony mayo (from step 2).
Sprinkle panko mixture over top, then press gently to adhere.
Bake salmon in the top of the oven for 8-12 min, until cooked through.**

Meanwhile, line another baking sheet with foil.
To the prepared sheet, add zucchini, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
Roast zucchini in the middle of the oven for 8-10 min, until almost tender.