Parmesan Crusted Salmon and Vegetables

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Ingredients

For the vegetables

  • 1 cup carrots, peeled and sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 cups broccoli florets
  • 2 cups cauliflower florets

For the salmon

  • 1 1/2 cups Italian panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 4 cloves garlic, minced
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons butter, melted and divided
  • 4 (6-ounce) salmon fillets

Directions

  1. Preheat oven to 400ºF.

  2. Place carrots on a large sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to evenly coat. Bake for 15 minutes. Remove from oven; add the broccoli and cauliflower to the pan, drizzle with the remaining tablespoon of olive oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to coat.

  3. In a medium bowl, combine the panko crumbs, Parmesan cheese, parsley, garlic, lemon peel, salt, lemon- pepper seasoning, paprika and 1 tablespoon melted butter.

  4. Make room on the pan for the salmon fillets. Place each fillet, skin side down and brush each with remaining melted butter. Top with the crumb mixture, patting down gently and carefully place on the pan.

  5. Place pan back in the oven and bake until crumb mixture is golden brown and salmon begins to flake easily with a fork, about 12-15 minutes.

https://www.cutco.com/learn/parmesan-crusted-salmon-with-vegetables