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Maple-Thyme Panko Salmon
with avocado and citrus salad

Active: 20 min Total: 40 min
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.


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
  • Gluten-free panko bread crumbs - 3/4 cup
  • Thyme leaves - 1/2 tsp ((or sub half the amount in dried thyme))


  1. Salmon - Rinse and pat dry. Place onto sheet pan and sprinkle with salt and pepper.
  2. 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.
  3. 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)
  4. Citrus - Segment. (Can be done up to 3 days ahead)

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  1. Heat oven to 400F (or 203C) degrees.
  2. 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.
  3. While salmon is cooking, cube avocado.
  4. When salmon is done, toss vinaigrette with citrus, avocado, and greens, and enjoy with crunchy salmon!



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