Panko-Crusted Chimichurri Salmon with Roasted Sweet Potatoes and Red Onion

This colorful sheet pan dinner brings together tender orange sweet potatoes, roasted red onion and flaky fish topped with a creamy green chimichurri and golden panko. The mild, delicate fish is the perfect canvas for the herby flavors, while the crispy topping adds a satisfying crunch.

With minimal prep and a single sheet pan, you can have a restaurant-quality meal on the table in under an hour. It’s a balanced, high-protein dinner that’s as beautiful as it is delicious.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Slice sweet potatoes into ½-inch-thick rounds. Halve, peel and cut onion into ½-inch-thick wedges. In a large bowl, toss sweet potatoes and onion with a drizzle of oil, half the Fry Seasoning (all for 4 servings), a pinch of salt and pepper.
2. In a small bowl, combine sour cream with half the chimichurri. Spread sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread across entire sheet). Roast on top rack for 10 minutes.
3. Meanwhile, in a second small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt and pepper. Pat salmon dry with paper towels; season all over with salt and pepper. Place skin side down on a plate. Spread tops with creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere.
4. After veggies have roasted 10 minutes, remove from oven. Add a drizzle of oil to the empty side of the sheet. Carefully add coated salmon, skin side down. Return to top rack and roast until veggies are browned and tender and salmon is cooked through, 10-15 minutes. (For 4 servings: leave veggies roasting; add salmon to a second oiled baking sheet and roast on middle rack.)
5. Divide salmon and veggies between plates. Drizzle with remaining chimichurri and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free yogurt or omit it and use extra chimichurri on the salmon.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.