Parmesan Herb-Crusted Salmon
with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce
- Milk
- Wheat
- Fish
What’s better than tender, flaky fish with a crunchy topping? How about salmon fillets coated with tangy, sharp Dijon mustard, then crusted in a mixture of Parmesan, panko, and fresh herbs? The topping toasts up nice and crisp in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up garlic mashed potatoes and tender-crisp roasted asparagus. Weeknight luxury is just 35 minutes away!
Ingredients
12 ounce
Potatoes
¼ ounce
Parsley
6 ounce
Asparagus
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
4 teaspoon
Dijon Mustard
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Sour Cream
(Contains: Milk)
5 teaspoon
White Wine Vinegar
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Roughly chop parsley. Trim and discard bottom 1 inch from asparagus. • Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
• Meanwhile, 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 ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. • While potatoes cook, combine panko, parsley, half the Parmesan (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper in a medium bowl.
• Pat salmon* dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on plate. • Evenly spread tops with a thin layer of half a packet of mustard (whole packet for 4 servings). Mound tops with panko mixture, pressing firmly to adhere.
• Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt, and pepper. • Return to middle rack and roast until asparagus and garlic are tender, and salmon is golden brown and cooked through, 10-12 minutes. (For 4 servings, toss asparagus on a second sheet; roast asparagus on middle rack and salmon on top rack.)
• To pot with potatoes, add sour cream, roasted garlic with its oil, half the cream sauce base, remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
• Heat a small pan over medium-high heat. Add half the vinegar (save the rest for another use), remaining cream sauce base, remaining mustard, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). • Taste and season with salt and pepper.
• Divide salmon, asparagus, and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the herb-crusted salmon and creamy mustard sauce; some found it restaurant-quality delicious 🍲.
- Ease of prep: While tasty, several noted it was time-consuming with multiple steps and pans to juggle.
- Suggestions: Consider adding lemon zest to the crust and reducing mustard for those sensitive to strong flavors.
- Leftovers: The crispy crust doesn't keep well; enjoy it fresh for the best texture.
- Portions: Some felt the salmon pieces and asparagus servings were too small, especially for a premium meal.
