Sheet Pan Dijon & Panko-Crusted Salmon
with Sweet Potatoes, Radishes & Snap Peas
Ingredients
- 2 Skin-On Salmon Fillets
- 1 lb Sweet Potatoes
- 1 Tbsp Whole Grain Dijon Mustard
- 1/4 cup Panko Breadcrumbs
- 3 oz Radishes
- 1/4 cup Mayonnaise
- 4 oz Sugar Snap Peas
- 1/4 cup Grated Parmesan Cheese
- 1 Tbsp Weeknight Hero Spice Blend
From your pantry:
Instructions
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Prepare the ingredients
Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Halve the radishes.
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Roast the vegetables
Place the diced sweet potatoes and halved radishes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Place on the upper oven rack and roast 18 to 20 minutes. Leaving the oven on, remove from the oven.
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Coat & roast the fish
Meanwhile, in a bowl, combine the mayonnaise and mustard. Transfer half the creamy dijon to a separate bowl; set aside. Pat the fish dry with paper towels. Transfer to a separate sheet pan, skin side down. Drizzle with olive oil and season with salt and pepper.
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Prepare & roast the snap peas
Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Carefully add the seasoned peas in an even layer to the sheet pan of partially roasted vegetables. Return to the oven and roast 2 to 4 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Make the sauce & serve your dish
To the bowl of reserved creamy dijon, add the remaining cheese and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the roasted fish with the roasted vegetables. Top the fish with the sauce. Enjoy!
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