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Maple-Dijon Panko Salmon
with spinach, pear and pine nut salad

Active: 30 min Total: 30 min
This panko salmon always gets great reviews from our community thanks to its crunchy topping with a sweet and savory mix of flavors. Pair it with a fresh spinach and pear salad topped with honey lemon vinaigrette.


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
Spinach, Pear and Pine Nut Salad:
  • Pine nuts - 1/4 cup
  • Pears - 1 , sliced
  • Vinegar, balsamic - 2 tsp
  • Honey - 2 tsp
  • Mayonnaise (opt) - 2 tsp
  • Lemons - 1/2 , juice of
  • Oil, olive - 3 Tbsp
  • Spinach, baby - 4 oz


  1. Pine nuts - You can leave the pine nuts raw for the salad or, if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. If you are going to make the steak salad on Wednesday, toast pine nuts for that dish at the same time. (Can be done up to 5 days ahead)
  2. Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
  3. 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)
  4. Pears - Slice.

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  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 vinegar, honey, mayonnaise, lemon juice and oil.
  4. When salmon is ready, toss vinaigrette with spinach, pears and pine nuts. Enjoy!



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