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Rosemary and Panko Crusted Salmon
This Rosemary and Panko Crusted Salmon is fast and easy enough for a weeknight meal, and impressive enough to serve to guests!
Prep Time
15
minutes
mins
Cook Time
41
minutes
mins
Total Time
56
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
salmon recipe
Servings:
4
Servings
Calories:
457
kcal
Author:
Lisa Johnson
Ingredients
16
baby carrots
peeled and trimmed
24
asparagus
tough ends removed
1
Tablespoon
olive oil
4
Tablespoons
unsalted butter
2
Tablespoons
chopped
fresh Italian parsley
1
teaspoon
rosemary
crushed (substitute 1 Tablespoon fresh if available)
1
large clove
fresh garlic
minced
4
wild-caught salmon fillets
about 1 pound
2
fresh lemons
cut in half
sea salt & fresh ground black pepper
to taste
Instructions
Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.
In a large bowl, mix carrots and asparagus with oil, salt and pepper.
Place on prepared baking sheet, and roast for 25 - 30 minutes, or until carrots are fork tender.
Melt butter in a saute pan with the garlic and rosemary.
Add the parsley and panko, mix to combine and allow to soak up all of the butter. Remove from heat and set aside.
Place salmon fillets on a foil lined baking sheet, sprinkle with sea salt and pepper.
Top salmon with panko mixture.
Place in oven and bake for 12 to 15 minutes, or until panko is browned and crispy.
Place roasted carrots and asparagus in the center of a plate. Top with a salmon fillet. Serve with lemon half.
Squeeze lemon juice over salmon right before serving.
Nutrition
Calories:
457
kcal
|
Carbohydrates:
13
g
|
Protein:
37
g
|
Fat:
30
g
|
Saturated Fat:
10
g
|
Cholesterol:
124
mg
|
Sodium:
111
mg
|
Potassium:
1217
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
6660
IU
|
Vitamin C:
35
mg
|
Calcium:
77
mg
|
Iron:
4
mg