Panko-Crusted Salmon and Roasted Broccoli
Ingredients
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8 ounces broccoli florets
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 tablespoon chopped dill fronds
Tools
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medium bowl
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measuring spoons
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spatula
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small bowl
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June Pan
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Season the broccoli
Place the broccoli florets in a medium bowl. Add the olive oil, salt and pepper and toss to coat.
8 ounces broccoli florets
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
medium bowl
measuring spoons
Make the sauce
In a small bowl, mix the mayonnaise, Dijon, dill, garlic, lemon zest and salt until combined.
2 tablespoons mayonnaise
1 tablespoon chopped dill fronds
1 teaspoon Dijon mustard
½ teaspoon crushed garlic
½ teaspoon lemon zest
¼ teaspoon salt
small bowl
spatula
Arrange the salmon and broccoli
Place the salmon fillets skin-side down on the June Roasting Rack set in the June Pan, arranging them on the far left. Arrange the broccoli on right side of the June Roasting Rack. Divide the dill mayonnaise between the salmon, evenly spreading it over the fish with a spatula or spoon.
2 salmon fillets
June Pan
June Roasting Rack
Add the bread crumbs
Evenly sprinkle the panko bread crumbs over the top of each piece of salmon, 2 tablespoons per fillet.
¼ cup panko bread crumbs
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below. Recommended settings are prepopulated.
June Food Thermometer
Roast the salmon and broccoli
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the salmon until it’s cooked to your preference, 12-16 minutes. June will notify you when the food is ready.
June Oven
Rest, garnish and serve
Remove the salmon and broccoli from the June Oven. Transfer them to plates and allow to rest 3 minutes. Sprinkle with fresh lemon juice and serve hot.
2 lemon wedges
