Maple-Dijon Panko Salmon
with spinach, apple and pine nut salad
This salmon dish is loved by our members. It comes together easily, has wonderful flavor and texture and scales up easily for larger crowds. We pair it with a simple salad to perfectly round out this healthy meal. Enjoy this ASAP and see what all the raves are about!
Ingredients
- Salmon - 1 1/4 lbs
- Parsley, fresh - 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
- Pine nuts - 1/4 cup
- Apples - 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
Prep
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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. (Can be done up to 5 days ahead)
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Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
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Make topping - Chop parsley. Melt butter in the microwave (~30 to 60 seconds). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
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Apples - Slice.
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Make
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Preheat oven to 425F / 218C degrees.
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Line a sheet pan with some foil and brush with cooking oil. Add salmon and spoon topping onto fish, pressing down lightly to help it adhere. Bake for 12 to 16 minutes, or until fish flakes easily with a fork.
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While fish is cooking, whisk together vinegar, honey, mayonnaise, lemon juice, and olive oil.
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When salmon is ready, toss vinaigrette with spinach, apples, and pine nuts.
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Serve salmon with salad on the side. Enjoy!
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