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Maple-Dijon Almond Crusted Salmon
with clementine, apple, and pecan salad

Active: 20 min Total: 30 min
This maple-dijon almond mix adds so much flavor and texture to simple baked salmon. You're gonna want to put it on everything!
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?
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Maple-Dijon Almond Crusted Salmon:
  • Salmon - 1 1/4 lbs
  • Parsley - 3 sprigs , chopped
  • Grassfed butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Bragg's / Coconut aminos - 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, Bragg's, 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, make vinaigrette by whisking together Dijon, maple syrup, balsamic vinegar, 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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