Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables
Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables ~ Quick and Easy Dinner Made on a Sheet Pan! Salmon Topped with a Lemon Parmesan Crust and Paired with Roasted Vegetables!
- 1 1/2 c. Italian Panko Crumbs
- 1 tsp dried parsley
- 4 garlic cloves minced
- 1 tsp grated lemon peel
- 1/2 tsp salt
- 1/4 tsp lemon-pepper seasoning
- 1/2 tsp smoked paprika
- 1/2 c. Parmesan cheese
- 1 Tbsp butter melted
- 4 6 oz salmon fillets
- 1 c. baby carrots
- 1 c. broccoli florets
- 1 c. cauliflower florets
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 400 degrees.
Place carrots on large sheet pan. Drizzle olive oil over carrots and sprinkle salt and pepper on carrots. Stir to coat. Bake for 15 minutes.
When carrots are done cooking add broccoli and cauliflower to sheet pan and stir. Make room for the four salmon fillets.
Meanwhile, in a mixing bowl, combine all remaining ingredients except salmon fillets.
Place salmon on sheet pan coated with non-stick cooking spray, skin side down. Top with crumb mixture, patting down gently.
Place back in oven. Bake until golden brown and salmon just begins to flake easily with fork, about 12-15 minutes.
Calories: 611kcal | Carbohydrates: 35g | Protein: 52g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 1274mg | Potassium: 1376mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9035IU | Vitamin C: 83.7mg | Calcium: 436mg | Iron: 2.9mg