Almond-Crusted Dijon Salmon
with Apple Cucumber Salad & Creamy Greek Dressing
- Eggs
- Milk
- Wheat
- Tree Nuts
- Fish
In just 20 minutes you’ll have this gourmet dinner ready. Tender chicken with a Dijon mustard coating and buttery herb-almond crust roasts to golden perfection. It’s served with a crisp and refreshing salad of apple, cucumber, and shallot tossed in cool, creamy tzatziki dressing.
Ingredients
1 unit
Baby Lettuce
1 unit
Granny Smith Apple
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
2 ounce
Tzatziki Sauce
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Finely chop almonds. Dry lettuce thoroughly; trim and discard root end, then chop leaves into bite-size pieces. Halve, core, and thinly slice apple. Trim and thinly slice cucumber into rounds. Halve, peel, and thinly slice shallot.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in almonds, panko, half the oregano (all for 4), salt, and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with almond coating, pressing to adhere (no need to coat the undersides).
Roast on top rack until browned and cooked through, 15-20 minutes.
While chicken roasts, in a large bowl, combine tzatziki and Greek vinaigrette.
Add lettuce, apple, cucumber, and shallot; toss until well coated.
Divide salad and chicken between plates in separate sections; serve.
