Sheet Pan Parmesan Salmon and Fall Vegetables
Ingredients
- 1 (16-oz) pkg halved Brussels sprouts
- 2 (12-oz) pkg rainbow baby carrots, halved lengthwise
- 2 Tbsp olive oil
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ¾ cup panko breadcrumbs (preferably whole wheat)
- ½ cup freshly shredded Parmesan cheese
- 6 (6-oz) wild-caught salmon fillets
- ¾ cup pesto
Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, carrots, oil, and ½ tsp each salt and pepper on a parchment paper-lined large rimmed baking sheet. Bake 10 minutes.
- Meanwhile, combine panko and cheese in a shallow bowl. Place fish on a second parchment paper-lined rimmed baking sheet. Brush with pesto. Spread panko mixture over fish, pressing gently to adhere. Sprinkle with ¼ tsp each salt and pepper.
- Place fish in oven with vegetables, and bake 10 to 12 minutes or until fish flakes with a fork and vegetables are roasted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
536
|
536
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 42 | 42 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 898 | 898 |
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