Sheet Pan Walnut-Crusted Salmon
with a Roasted Veggie Jumble & Lemon Crème Fraîche
Sheet Pan Walnut-Crusted Salmon
Crisp walnut-coated salmon roasts on one pan with a colorful veggie jumble, then gets finished with bright lemon crème fraîche for a rich, zesty dinner.
Ingredients
For 2 servings
- 1 tablespoon Bold & Savory Steak Spice
- 2 tablespoon Crème Fraîche
- 2 teaspoon Dijon Mustard
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 1 unit Red Onion
- 10 ounce Salmon
- ½ ounce Walnuts
- 12 ounce Yukon Gold Potatoes
- 1 unit Zucchini
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories830
Protein37g
Carbs52g
Fat55g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlyEasy PrepEasy Cleanup
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For nut-free needs, replace the walnuts with toasted breadcrumbs or crushed seeds for a similar crust. For dairy-free or lighter eating, swap the crème fraîche for a plain unsweetened plant-based yogurt or a little olive oil and lemon.
What to serve with it
Serve with a crisp green salad, extra lemon wedges, or crusty bread to catch the creamy sauce. A chilled white wine or sparkling water with citrus also suits the rich salmon and roasted vegetables.
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