Maple-Thyme Panko Salmon
with avocado and citrus salad
Our panko crusts have been so popular that we're now infusing it with wintry maple and thyme flavors for a tasty crunch with your tender, flaky salmon.
Smarts: Make an extra batch of this panko crust to easily spoon over any protein to dress up any weeknight meal.
Smarts: Make an extra batch of this panko crust to easily spoon over any protein to dress up any weeknight meal.
Proteins
Cuisines
Ingredients
Citrus and Avocado Salad:
- Shallots - 1 Tbsp , minced
- Dijon mustard - 1 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
- Citrus (like grapefruit or oranges) - 2 , segmented
- Avocados, large - 1 , cubed
- Salad greens - 1/4 lb
Maple-Thyme Panko Salmon:
- Salmon - 1 lb
- Butter - 3 Tbsp
- Maple syrup - 3 Tbsp
- Panko breadcrumbs - 3/4 cup
- Thyme leaves - 1/2 tsp ((or sub half the amount in dried thyme))
Prep
- Salmon - Rinse and pat dry. Place onto sheet pan and sprinkle with salt and pepper.
- Make panko crust - Melt butter in the microwave (30 - 45 seconds will do). Mix in maple syrup, panko, thyme leaves, and some salt and pepper. Spread panko over salmon.
- Make vinaigrette - If prepping right before cooking, complete ‘Make’ steps #1-2 before returning to this prep step. Dice shallots. Mix with Dijon mustard, vinegar, and olive oil. Season to taste with salt, pepper, or a sweetener. (Can be done up to 5 days ahead and refrigerated)
- Citrus - Segment. (Can be done up to 3 days ahead)
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Make
- Heat oven to 400F (or 203C) degrees.
- Roast salmon for 12 to 15 minutes, until panko is golden and salmon is mostly opaque, but maybe still a bit translucent in the center.
- While salmon is cooking, cube avocado.
- When salmon is done, toss vinaigrette with citrus, avocado, and greens, and enjoy with crunchy salmon!
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