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Maple-Dijon Panko Crusted Salmon {Favorites}
with pear and blue cheese salad and orzo

Active: 25 min Total: 30 min
This salmon was a clear favorite for both its ease and flavor. We've switched up the salad this time around and also added some simple orzo to bulk up the meal.


Pear Salad:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Olive oil - 3 Tbsp
  • Pears - 1 , sliced
  • Mixed greens - 1/4 lb
  • Blue cheese or gorgonzola (optional) - 2 oz
  • Nuts of choice for salad - 1/4 cup
Maple-Dijon Panko 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
  • Soy sauce, low-sodium - 1 tsp
  • Panko breadcrumbs - 1/2 cup
  • Oil, cooking - 1 Tbsp
Orzo (for 2+ meals):
  • Orzo - 1/2 lb , uncooked


  1. Orzo - {Makes enough for two meals} Bring a saucepan of water to boil. Salt generously (that water should taste like the ocean!) and add orzo. Cook according to package instructions. (Can be done up to 4 days ahead)
  2. Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
  3. Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.

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  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 balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video. Toss vinaigrette with greens, pears, blue cheese, and nuts whenever fish is ready. Enjoy with a scoop of orzo on the side (but remember to save some for tomorrow night's dinner).



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