Community recipe
Cheddar-Crusted Salmon with Lemon Rice and Roasted Broccoli
Tender baked salmon wears a crisp, savory cheddar topping alongside fluffy buttered rice, lemon wedges, and browned broccoli. A familiar sheet-pan dinner with a satisfying cheesy crunch.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup long-grain white rice
- 2 cup waters
- 450 g broccoli florets, cut into bite-size florets
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 lemon, zested and cut into wedges
- 80 g sharp cheddar cheese, finely grated
- 35 g panko breadcrumbs
- 1 tbsp olive oil
- 680 g salmon fillets, skin-on, pin bones removed
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tbsp dijon mustard
- 1 tbsp unsalted butter
Make it
Instructions
- 01
Prepare the oven and pans
Set an oven rack in the center and preheat to 425°F (220°C). Line two separate rimmed baking sheets with parchment paper; set out a medium saucepan with a tight-fitting lid, a colander, and a mixing bowl. | Why: Two prepared sheets let the vegetables and fish roast at the same time without crowding.
- 02
Start the rice
Rinse 1 cup long-grain white rice in the colander under cold running water until the runoff is mostly clear; drain well. Combine it with 2 cups water in the saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 18 minutes without lifting the lid. Turn off the heat and let stand, covered, for 5 minutes; keep covered until serving. | Why: Rinsing and a covered rest give the grains a light, fluffy texture.
- 03
Roast the broccoli
While the covered saucepan simmers, wash and thoroughly dry 450 g broccoli florets, cutting any large pieces into bite-size florets. On the first lined sheet, toss them with 2 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp ground black pepper. Spread in a single layer and roast on the center rack for 10 minutes; leave the oven on while you prepare the fish. | Why: A head start gives the vegetables browned edges without overcooking the fish.
- 04
Mix the cheddar crust and season the salmon
While the vegetables begin roasting, wash and dry 1 lemon; finely zest it into the mixing bowl, then cut the fruit into wedges for serving. Stir 80 g sharp cheddar cheese, 35 g panko breadcrumbs, and 1 tbsp olive oil into the zest until evenly moistened. Pat 680 g salmon fillet dry with paper towels; cut into four equal portions and place skin-side down on the second lined sheet. Season the portions evenly with 0.5 tsp kosher salt and 0.25 tsp ground black pepper. Spread 1 tbsp Dijon mustard over their tops, then press the crumb mixture firmly onto the mustard. Keep the sheet at room temperature only while the initial 10-minute vegetable roast finishes; wash your hands and any surfaces that touched the raw fish. | Why: Dry, seasoned fish and a thin mustard layer help the crunchy topping stay in place.
- 05
Finish roasting
After the vegetables have roasted for 10 minutes, move their sheet to the upper rack and place the second sheet on the center rack. Roast both sheets for 12–15 minutes more, rotating each sheet front to back halfway through. The vegetables should be tender with browned edges; the fish should flake easily and register 145°F (63°C) at its thickest point. If one sheet finishes first, take it out and keep the other roasting until done. Rest the cooked portions for 2 minutes. | Why: Checking each sheet separately prevents a dry fillet or underdone vegetables.
- 06
Fluff and serve
Uncover the rested grains, add 1 tbsp unsalted butter, and fluff with a fork until melted. Divide among four plates with the roasted vegetables and cooked portions. Serve immediately with the reserved wedges for squeezing over the top. | Why: A little butter enriches the grains, while a fresh squeeze brightens the rich crust.
