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Old Bay Panko-Crusted Salmon

Old Bay Panko-Crusted Salmon

with Mashed Potatoes & Green Bean Salad

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Good ole Old Bay. This tried-and-true spice blend seasons everything from meat and chicken to veggies, and even popcorn! This time it’s mixed with buttery panko to make a smoky, crispy crust for roasted salmon. On the side, creamy mashed potatoes keep it classic, while a lemony green bean and tomato salad brighten things up. It’s a fresh take on old-fashioned faves—Old Bay in a new way!

Tags:Climate Superstar
Allergens:MilkWheatFish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

1 unit

Lemon

1 unit

Shallot

4 ounce

Grape Tomatoes

4.5 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Old Bay Seasoning

¼ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Salmon

(ContainsFish)

6 ounce

Green Beans

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber9 g
Protein37 g
Cholesterol125 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Small Bowl
Medium Bowl
Paper Towel
Baking Sheet
Whisk
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce (except green beans). • Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain; return potatoes to pot.

2

• Meanwhile, quarter lemon. Halve, peel, and thinly slice shallot. Place shallot in a small bowl; stir in a squeeze of lemon juice and a pinch of salt. Halve tomatoes lengthwise.

3

• In a second small bowl, combine two packets sour cream and 1 tsp Old Bay Seasoning (four packets sour cream and 2 tsp Old Bay for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency.

4

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 30 seconds. Let cool slightly; stir in panko and 1 tsp Old Bay Seasoning (2 tsp for 4). • Pat salmon* dry with paper towels; place, skin sides down, on a lightly oiled baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Brush tops with a thin layer of sauce (save the rest for serving). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Wash and dry bowl. • Roast on top rack until crust is golden brown and salmon is cooked through, 8-10 minutes.

5

• While salmon roasts, pierce green bean bag with a fork; place bag on a microwave-safe plate. Microwave until tender, 1-2 minutes. Carefully open bag; rinse green beans with cold water until cooled. Pat dry with paper towels; trim if necessary. • In bowl used for panko, whisk together mustard, 1 TBSP olive oil (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of sugar until smooth. Season with salt and pepper. • Add green beans, tomatoes, and as much shallot as you like (draining first) to bowl with dressing. Toss to coat; add another squeeze of lemon juice to taste. Season with salt and pepper if desired.

6

• Mash drained potatoes with remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. • Divide salmon, green bean salad, and mashed potatoes between plates. Drizzle sauce over salmon. Serve with any remaining lemon wedges on the side.