Sunflower-Crusted Salmon
with Lettuce, Apple & Parmesan Salad
If you’re looking for a zesty, satisfying weeknight option, look no further than this seared chicken cutlet that’s spread with Dijon then crusted in a mixture of Parmesan, panko, lemon zest, and sunflower seeds. On the side is a crisp salad of baby greens, sliced apple, and more Parm tossed with a lemony-creamy Dijon dressing. It’s a crunchy, crispy, juicy, and flavorful meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Sunflower Seeds
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Salmon
(Contains Fish)
2 teaspoon
Dijon Mustard
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
1 unit
Baby Lettuce
1 unit
Apple
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon. Quarter lemon.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko (all for 4), and a pinch of salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere. • Roast on top rack until browned and cooked through, 15-20 minutes.
Swap in salmon* for chicken. Roast until salmon is cooked through, 8-10 minutes.
• Meanwhile, in a small bowl, combine honey Dijon dressing, mayonnaise, and hot sauce.
• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Core and thinly slice apple. • In a large bowl, whisk together 1 TBSP honey Dijon mayo (2 TBSP for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like. TIP: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice. • Add lettuce, apple, and remaining Parmesan to bowl with dressing; toss to coat.
• Divide chicken and salad between plates. Drizzle chicken with as much remaining honey Dijon mayo as you like. Serve with any remaining lemon wedges and any remaining honey Dijon mayo on the side.
Fish is fully cooked when internal temperature reaches 145°.
