Sheet Pan Walnut-Crusted Salmon
with a Roasted Veggie Jumble & Lemon Crème Fraîche
Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about salmon fillets coated in tangy Dijon mustard, then crusted in a mixture of chopped walnuts, panko, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, it’s roasted alongside veggies in just one sheet pan. An easy, breezy weeknight dinner never tasted so good.
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
12 ounce
Yukon Gold Potatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Zucchini
1 unit
Red Onion
1 unit
Lemon
1 tablespoon
Bold & Savory Steak Spice
10 ounce
Salmon
(Contains Fish)
2 teaspoon
Dijon Mustard
½ ounce
Walnuts
(Contains Tree Nuts)
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Finely chop walnuts. Dice potatoes into ½-inch pieces (peel first if desired). Halve, peel, and cut onion into ½-inch-thick wedges. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter moons. Zest and quarter lemon. • Place 2 TBSP butter (3 TBSP for 4) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in walnuts, panko, and a pinch of salt and pepper.
• Toss potatoes and onion on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 8-10 minutes (you’ll add more to the sheet then).
• While potatoes roast, in a medium bowl, toss zucchini with a drizzle of oil, 1 tsp Steak Spice (2 tsp for 4 servings), salt, and pepper. • Pat salmon* dry with paper towels. Season with 1 tsp Steak Spice (2 tsp for 4), salt, and pepper. • Brush flesh sides with mustard, then mound with walnut mixture, pressing firmly to adhere (no need to coat the undersides).
• Once potatoes and onion have roasted 8-10 minutes, remove sheet from oven. • Carefully add zucchini to one side opposite from potatoes and onion; place salmon skin sides down on empty side. (For 4 servings, leave potatoes and onion roasting; add zucchini and salmon to a second baking sheet and roast on middle rack.) TIP: If necessary, add salmon to a separate baking sheet and roast on middle rack. • Roast on top rack until salmon is cooked through, walnut crust is toasted, and veggies are tender, 10-15 minutes. TIP: If veggies finish before salmon, transfer to a medium bowl and continue roasting salmon.
• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in crème fraîche, half the lemon zest, and juice from two lemon wedges (four wedges for 4). Lightly season with salt.
• Remove salmon from sheet. Carefully toss veggies on sheet to combine. • Divide everything between plates. Top salmon with lemon crème fraîche and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.
