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.
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Ingredients
Maple-Dijon Panko Crusted Salmon:
- Salmon - 1 1/4 lbs
- Parsley, fresh - 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
Fall Clementine, Apple, and Pecan Salad:
- Clementines - 2 , peeled & segmented
- Apples - 1 , sliced or chopped
- Mustard, Dijon - 1 tsp
- Maple syrup - 2 tsp
- Vinegar, balsamic - 2 Tbsp
- Oil, olive - 3 Tbsp
- Pecans - 1/3 cup
- Baby spinach - 1/4 lb
Prep
- 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.
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Make
- 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.
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