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Crunchy Maple-Dijon Salmon
peach & cucumber salad

Active: 30 min Total: 30 min
This crunchy 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.
Tags
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
Salad with Peaches and Cucumbers:
  • Shallots - 1 bulb , sliced
  • Peaches - 3 , sliced
  • Cucumbers - 1/2 lb , chopped
  • 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
  • Pistachios, shelled - 3 oz

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. (Can be done up to 3 days ahead)
  3. Shallots - Slice. (Can be done up to 4 days ahead)
  4. Peaches / Cucumbers - 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, whisk together vinegars, maple syrup, and oil. Season to taste with salt & pepper.
  4. When salmon is ready, toss vinaigrette with greens, shallots, peaches, cucumbers, and pistachios. Enjoy together!

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