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Crunchy Maple-Dijon Salmon
with spinach, pear, and pine nut salad

Active: 30 Total: 30

This 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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Crunchy Maple-Dijon Salmon:
  • Salmon - 1 lb
  • Parsley - 1 1/2 Tbsp , chopped
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Tamari - 1 tsp
  • Panko breadcrumbs, gluten-free - 1/2 cup (sub almond meal / flour)
  • Foil - for baking
Spinach, Pear and Pine Nut Salad:
  • 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

  1. 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)

  2. Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.

  3. Make crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, Tamari, breadcrumbs, and parsley. (Can be done up to 3 days ahead)

  4. Pears - Slice.

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Make

  1. Heat 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 vinegar, honey, lemon juice, and oil.

  4. When salmon is ready, toss vinaigrette with spinach, pears, and pine nuts. Enjoy!


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