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Active: 20 min Total: 30 min
Cuisines

Ingredients

Metric
Servings:
4
Maple-Dijon Almond Crusted Salmon:
  • Salmon - 1 1/4 lbs
  • Parsley - 3 sprigs , chopped
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Tamari - 1 tsp
  • Almond meal - 1/2 cup
  • Oil, cooking - 1 Tbsp
Fall Clementine, Apple, and Pecan Salad:
  • 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

Prep

  1. Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
  2. Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, Tamari, almond meal, and parsley.
  3. Clementines / Apples - Prep as directed.

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. 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.
  3. While fish is cooking, whisk together Dijon, maple syrup, balsamic, and olive oil. Season with salt and pepper.
  4. When fish is ready, toss vinaigrette with clementines, apples, pecans and spinach. Enjoy salmon with your salad.

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