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Delicious Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables recipe photo

Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables

This Sheet Pan Lemon Parmesan Crusted Salmon is quick and delicious! Flaky salmon with a zesty crust, all roasted with vibrant veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 fillets Salmon skinless, fresh or thawed
  • 1 cup Italian Panko crumbs
  • 1 tablespoon Dried parsley
  • 2 cloves Garlic minced
  • 1 whole Lemon zest and juice
  • 1 teaspoon Salt
  • 1 teaspoon Lemon-pepper seasoning
  • 1 teaspoon Smoked paprika
  • 2 tablespoons Butter melted
For the Vegetables:
  • 4 cups Vegetables your choice (e.g., asparagus, bell peppers, zucchini)

Equipment

  • Sheet pan
  • Mixing bowl
  • Spatula
  • Knife
  • Microplane/zester

Method
 

Preparation Steps:
  1. Step 1: Preheat the Oven. Preheat your oven to 400°F (200°C) for even cooking.
  2. Step 2: Prepare the Vegetables. Wash and chop the vegetables into bite-sized pieces. Toss in olive oil, salt, and lemon-pepper seasoning, then spread on one side of the sheet pan.
  3. Step 3: Prepare the Salmon. Mix Panko crumbs, parsley, garlic, lemon zest, smoked paprika, and salt in a bowl. Melt the butter and combine with the mixture.
  4. Step 4: Coat the Salmon. Place salmon on the other side of the sheet pan, squeeze lemon juice over it, and cover with the Panko mixture, pressing down gently.
  5. Step 5: Bake. Bake for 15-20 minutes until salmon is cooked through and vegetables are tender.
  6. Step 6: Serve and Enjoy. Let it rest for a few minutes, then serve hot, garnished with lemon wedges if desired.

Notes

  • Feel free to customize the vegetables based on your preference.
  • Ensure the salmon is spaced out to prevent steaming.
  • Store leftovers in an airtight container for up to 3 days.