Crispy Caesar Salmon & Broccoli
- Eggs
- Milk
- Wheat
- Fish
We’ve taken everyone’s favorite salad and transformed it into a sheet-pan meal fit for any weeknight. You’ll top chicken cutlets with Caesar dressing and panko, then bake ‘em until crisp. Two kinds of roasted broccoli (a mix of classic and baby broccoli!) complete the meal, alongside freshly grated Parmesan and another drizzle of Caesar dressing.
Ingredients
1 tablespoon
Fry Seasoning
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
1 unit
Baby Broccoli
1 unit
Lemon
1 unit
Broccoli
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Zest and quarter lemon. Grate Parmesan over a small bowl (skip this step if pre-shredded). Trim and discard stem ends from baby broccoli. Cut broccoli into bite-size pieces.
Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Cover and microwave until melted, about 30 seconds.
Stir in panko, half the Fry Seasoning, salt, and pepper.
In a third small bowl, combine dressing, mayonnaise, garlic powder, and pepper; stir until garlic powder is completely incorporated.
Add lemon zest, half the Parmesan, and juice from one lemon wedge (juice from two lemon wedges for 4 servings). Stir to combine.
Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper; place on one side of a lightly oiled baking sheet.
Evenly spread a thin layer of dressing onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
Toss baby broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper.
Toss broccoli on a second sheet with a large drizzle of olive oil, salt, and pepper.
Roast baby broccoli and chicken on top rack and broccoli on middle rack, swapping rack positions halfway through, until baby broccoli and broccoli are browned and tender and chicken is cooked through, 18-22 minutes.
Slice chicken crosswise.
Toss broccoli and baby broccoli together; divide chicken, broccoli, and baby broccoli between plates.
Drizzle with remaining dressing and garnish with remaining Parmesan. Serve with remaining lemon wedges on the side.
