Onion Crunch Salmon
with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing
- Wheat
- Milk
- Fish
- Eggs
Crispy chicken + honey mustard is a match made in mealtime heaven. And because we’re all about making sure your mealtimes are heavenly, we took that classic combo and chef’d it up a bit (still making sure it’s on your table in 30). To start, chicken breasts are brushed with honey mustard dressing, then coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling—because you deserve it.
Ingredients
12 ounce
Potatoes
1 unit
Crispy Fried Onions
(Contains: Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
6 ounce
Green Beans
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary. • Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP dressing (2 TBSP for 4) in a second small bowl (you’ll use it in step 3).
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.
• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Evenly spread tops of chicken with a thin layer of reserved dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).
Swap in salmon* for chicken.
• On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper. (For 4 servings, add green beans to a second sheet; roast green beans on top rack and chicken on middle rack.) • Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.
Roast salmon until cooked through, 12-15 minutes.
• Meanwhile, mash potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
• Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crunchy onion topping on salmon, praising its delicious taste and texture 🍲.
- Ease of prep: Customers found this recipe easy to cook and appreciated the simple, healthy preparation.
- Suggestions: Consider cooking green beans separately; some found them undercooked when roasted with salmon.
- Portions: A few mentioned wanting more green beans and potatoes for a heartier meal.
- Versatility: The dish works well with both salmon and chicken, offering tasty flexibility.
Reviews from our home cooks
I like being able to use salmon instead of chicken breasts (flavorless white meat) instead for cooking. Nice crunchy texture.
Nice combination of foods enjoyed and was easy to cook
Upgrading to salmon for this meal is the correct choice. Delicious!
I served this to a guest. Super easy, healthy and delicious!
Just was a little too small of a portion for 2. 2-3 more potatoes would been better. And some more green beans
I did not cook the green beans with the salmon. I cooked them separately.
Green beans never come out right will switch next time
We had two pieces of salmon instead of chicken. One piece was the dark pin color but the other one was the color of chicken and after it was cooked, you could definitely tell the difference in the taste. The one that looked like chicken in color tasted awful, very fishy. I threw it out. The other piece was very good, but it was not enough for 2 people to share.
Cheese on salmon doesn't work. Too fussy with the topping so we simplify it. Salmon quality has greatly disintegrated in last order. What is going on with the supplier? Very disappointing.
I love your salmon but I usually alter your recipes to suit myself.
