Maple-Dijon Panko Salmon
with spinach, pear, and pine nut salad
This panko salmon always gets great reviews from our community thanks to its crunchy topping with a sweet and savory mix of flavors. This variation, which we featured in 2017, is paired with a fresh, seasonal spinach salad.
Ingredients
- Salmon - 1 lb
- Parsley - 1 1/2 Tbsp , chopped
- Butter - 3 Tbsp
- Mustard, Dijon - 2 Tbsp
- Maple syrup - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 tsp
- Panko breadcrumbs - 1/2 cup
- Foil - for baking
- Pine nuts - 1 oz
- Pears - 1 , sliced
- Vinegar, balsamic - 2 tsp
- Honey - 2 tsp
- Lemon juice - 1 Tbsp
- Oil, olive - 3 Tbsp
- Baby spinach - 5 oz
Prep
-
Pine nuts - You can leave the pine nuts raw for the salad or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
-
Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
-
Make crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley. (Can be done up to 3 days ahead)
-
Pears - Slice.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat 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 vinegar, honey, lemon juice, and oil.
-
When salmon is ready, toss vinaigrette with spinach, pears, and pine nuts. Enjoy!
Reviews
Ratings
0 reviews