Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Maple-Dijon Panko Salmon
peach & corn salad with queso fresco

Active: 30 minTotal: 30 min
20150706 maple panko salmon with peach salad nm 004.jpg?ixlib=rails 2.1

This panko salmon has been one of our community's favorites and we're bringing it back with a summer salad!
Smarts: If you don't want to heat up your oven, just fire up your grill. Place salmon onto foil and bake using same instructions.


Maple-Dijon Panko Crusted Salmon:
  • 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
Salad with Peaches and Corn:
  • Shallots - 1 bulb, sliced
  • Corn - 2 cobs, kernels of
  • Peaches - 2, sliced
  • Apple cider vinegar - 1 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Maple syrup - 2 tsp
  • Cooking oil - 4 Tbsp
  • Mixed greens or baby spinach - 5 oz
  • Almonds, sliced or slivered - 2 oz
  • Queso fresco - 3 oz, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  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, soy sauce, panko, and parsley. (Can be done up to 3 days ahead)
  3. Shallots - Slice. (Can be done up to 4 days ahead)
  4. Corn - Husk and shave off corn kernels. (Can be done up to 4 days ahead)
  5. Peaches - Slice.


  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, whisk together vinegars, maple syrup, and oil. Season to taste with salt & pepper.
  4. When salmon is ready, toss vinaigrette with greens, shallots, corn kernels, peaches, nuts, and queso fresco. Enjoy together!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


This meal has 68 reviews

Really fresh sallad mix and salmon was great

By: Cecilia
Posted: Sep 20, 2015
Diet: Original

I think next time for the vegetarian version with mushrooms we plan to add a bit of parmesan cheese. Other than that it was very yummy!

By: Sarah
Posted: Sep 13, 2015
Diet: Vegetarian

Used tilapia because that's what we had. Good!

By: Carrie
Posted: Aug 26, 2015
Diet: Original

Really liked the salmon and queso fresco (who knew)! Didn't really notice the taste of the breading too much though and was not super impressed by the dressing, but over all good.

By: Minh
Posted: Aug 12, 2015
Diet: Original

One of our favorites!! Everything was amazing. Used goat cheese for the salad instead because I had it on hand.

Posted: Aug 12, 2015
Diet: Original

I love the crunchy-maple dijon coating on the salmon! It's sooooo good. I also love the idea of peaches in a salad. The peaches I bought were super sweet and just perfect. I didn't end up making the salad dressing but honestly, the salad was good without.

By: Vickie
Posted: Aug 08, 2015
Diet: Paleo