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Parmesan Crusted Salmon with Roasted Potatoes & Zucchini Recipe

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This Parmesan Crusted Salmon with Roasted Potatoes and Zucchini is a comforting weeknight dish that combines crispy, cheesy salmon with tender roasted vegetables. It’s quick to prepare and packed with flavor, making it perfect for busy evenings.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin-on
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 lemon (for zest and wedges)
  • 1 pound baby potatoes, halved
  • 2 medium zucchinis, sliced into half-moons
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). This ensures that your salmon and veggies roast evenly and develop a beautiful golden color.
  2. On a large baking sheet, toss the halved baby potatoes and sliced zucchini with 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them out in a single layer. Bake for 15 minutes, stirring halfway through, until they start to soften.
  3. While the veggies are roasting, prepare the Parmesan crust. In a mixing bowl, combine 1 cup of grated Parmesan cheese, 1 cup of panko breadcrumbs, 2 tablespoons of finely chopped parsley, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Mix until everything is evenly coated and crumbly.
  4. After the potatoes and zucchini have roasted for 15 minutes, remove the baking sheet from the oven. Push the veggies to the sides and place the salmon fillets in the center, skin-side down. Brush each fillet with 2 tablespoons of Dijon mustard, then generously sprinkle the Parmesan crust mixture over the top of each fillet.
  5. Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown. The internal temperature should reach 145°F (63°C). Avoid overcooking to keep the salmon moist.
  6. Once done, remove the baking sheet from the oven. Squeeze fresh lemon juice over the salmon and veggies for a bright finish. Allow it to rest for a couple of minutes before serving.

Nutrition

Keywords: For an even crispier crust, broil the salmon for the last 2-3 minutes of cooking. A common mistake is not letting the salmon rest before serving. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Find it online: https://mamablueberry.com/parmesan-crusted-salmon-with-roasted-potatoes-zucchini-recipe/