panco-parmesan-crusted salmon

Sheet pan dinners! There are entire cookbooks dedicated to this brilliant concept, and though I tend not to jump on bandwagons, in this case I will happily play every instrument if it means you will make this luscious salmon. The mustardy mayo coating seals all the moisture into the silky fish while creating the ideal bed for the crunchy panko, which bakes up golden, cheesy, and toasty. I’m glad I left room on the pan for the pretty green and yellow zucchini, which make an honest meal out of the fish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 425°F.

Step 2

2 In a small bowl, whisk together the mustard, mayo, honey, ½ teaspoon salt, and ¼ teaspoon pepper. In a separate bowl, toss the panko with 2 tablespoons of the olive oil until evenly coated, then toss in the parm and ½ teaspoon salt.

Step 3

3 Brush a rimmed baking sheet (sheet pan) with olive oil, then place the salmon on the baking sheet. Season the salmon to taste with salt and pepper, then coat the top evenly with the mustard-mayo mixture. Sprinkle the crumbs evenly over the coating.

Step 4

4 In a large bowl, toss the squash with the remaining 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange the squash around the salmon, and scatter the thyme sprigs on top. Bake until the salmon is done to your liking, 18 to 20 minutes for medium-rare, 21 to 23 minutes for medium, and 24 to 25 minutes for well done, rotating the pan halfway through.

Step 5

5 Cut the salmon into pieces, divide it among the plates, and put some of the squash on each plate. Season to taste with salt and pepper and garnish with some fresh thyme sprigs. Serve with lemon wedges.