Maple-Dijon Panko Salmon
with maple-mashed butternut squash & buttered peas
We pair our favorite salmon dish with two colorful and sweet side dishes for a delicious fall combo. Use frozen butternut squash and peas to make your weeknight meal making even easier.
Maple-Dijon Panko Salmon:
- Salmon - 1 lb
- Thyme, fresh leaves - 1 tsp
- Butter - 3 Tbsp
- Maple syrup - 1 1/2 tbsp
- Mustard, Dijon - 1 1/2 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Panko breadcrumbs - 1/2 cup
- Lemons - 1/2 , sliced into wedges
- Peas, frozen - 2 cups
- Water - 2 Tbsp
- Butter - 1 Tbsp
Maple-Mashed Butternut Squash:
- Thyme, fresh leaves - 1/2 tsp
- Butternut squash, frozen - 16 oz ((sub fresh))
- Milk, any type - 3 Tbsp
- Maple syrup - 2 Tbsp
- Salt - 1/2 tsp
- Salmon - Rinse and pat dry.
- Thyme (for both salmon and squash) - Tear thyme leaves off of stems. (Can be done up to 5 days ahead)
- Make panko mix - Melt butter (30 to 45 seconds in the microwave will do). Mix with thyme, maple syrup, Dijon mustard, soy sauce and panko.
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- Heat oven to 425F / 218C.
- 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, depending on thickness of salmon and desired doneness.
- While salmon is baking, heat a saucepan over medium high heat. Add frozen butternut squash, milk and thyme (portion for the squash). Saute until defrosted and softened. Blend with an immersion blender. Add maple syrup and salt. Season with more as needed.
- Combine peas and water in a microwave-safe container. Cover with a damp paper towel and microwave for 1 1/2 to 3 minutes, until defrosted and softened. Finish with butter and salt to taste.
- Enjoy your crispy salmon with lemon wedges and mashed butternut squash and peas on the side!