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 32 reviews
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!
A cinch to make! Reduced the butter to 2 tbsp per comments below. Both the salmon and salad were great! Would make again and try fresher salmon next time. Maybe a pear instead of an apple.