Maple-Dijon Panko Crusted Salmon
with clementine, apple, and pecan salad
Smarts: This is an easy dish to double. Bake all the salmon and then pack up for freezing. Who needs frozen TV dinners when you can make something so good from scratch?
- 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
- 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
- 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, make vinaigrette by whisking together Dijon, maple syrup, balsamic vinegar, 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.
4-yr-old loved this salmon, especially the crust! Salad was so-so. I see there are many variations for sides with this salmon, so I will perhaps try another option next time.0 Helpful
My family enjoyed it very much.0 Helpful
Baked the mushrooms a little longer than suggested to get more liquid out of them.. They ended up making the crust soggy if not.0 Helpful
Good! Next time I'll make some rice or couscous to go with it.0 Helpful
We enjoyed the fish a lot. The salad was ok.0 Helpful
Paleo version was delicious! I added goat cheese to the salad as other reviewers suggested and subbed walnuts for the pecans. I've made it 3 times in the last few weeks.0 Helpful