Maple-Dijon Panko Crusted Salmon with clementine, apple, and pecan salad
This super easy way to make salmon is incredibly flavorful and easy. You'll want to put this maple-dijon mix on everything. Our vegetarian option of this meal features hearty portabellos. Both are served with a colorful fall salad.
- Salmon - 1 1/4 lbs
- Parsley - 3 sprigs, chopped
- Butter - 3 Tbsp
- Mustard, Dijon - 2 1/2 Tbsp
- Maple syrup - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 tsp
- Panko breadcrumbs - 1/2 cup
- Oil, cooking - 1 Tbsp
- Clementines - 2, peeled & segmented
- Apples - 1, sliced or chopped
- Dijon mustard - 1 tsp
- Maple syrup - 2 tsp
- Balsamic vinegar - 2 Tbsp
- Olive oil - 3 Tbsp
- Pecans - 1/3 cup
- Baby spinach - 1/4 lb
- Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
- Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
- Clementines / Apples - Prep as directed.
- Preheat oven to 425F (218C) degrees.
- Line sheet pan with foil and brush with some cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
- While fish is cooking, whisk together Dijon, maple syrup, balsamic, and olive oil. Season with salt and pepper.
- When fish is ready, toss vinaigrette with clementines, apples, pecans and spinach. Enjoy salmon with your salad.
This meal has 33 reviews
Really good and quite easy to prepare!
So wonderfully tasty and easy to make! I made a small amount of rice to go on the side (in hindsight, maybe not the best idea calorically) and added some extra miso butter to that.
I've made a couple other versions of this - this salad might be my fave.
Delish! And we are not fish eaters!
Love, love, love. Salmon and salad were great!