This colorful sheet pan dinner has it all: tender orange sweet potatoes, roasted red onion, and—of course—flaky barramundi roasted with a creamy green chimichurri and golden panko. The delicate, mild fish is a perfect canvas for the herby flavors of the chimichurri, while the crisp topping delivers a satisfying crunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Fry Seasoning
1 unit
Red Onion
2 ounce
Chimichurri Sauce
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Sweet Potatoes
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Slice sweet potatoes into 1⁄2-inch-thick rounds. Halve, peel, and cut onion into 1⁄2-inch-thick wedges.
• In a large bowl, toss sweet potatoes and onion with a drizzle of oil, half the Fry Seasoning (all for 4 servings), a pinch of salt, and pepper. • Spread out sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread out across entire baking sheet). Roast on top rack for 10 minutes (you’ll add the barramundi then).
• In a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4 servings), a pinch of salt, and pepper. • In a separate small bowl, combine sour cream with half the chimichurri. • Pat barramundi* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a plate. Spread tops with creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides). • Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)
• Divide barramundi and veggies between plates. Serve with remaining chimichurri on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed this unique salmon dish, though some found the fish slightly fishy.
- Ease of prep: The new multi-sheet instructions were challenging for some cooks to follow.
- Suggestions: Consider skipping the onion and adding extra green vegetables for more variety.
