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
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Asparagus
4 ounce
Cream Sauce Base
(Contains: Milk)
5 teaspoon
White Wine Vinegar
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
4 teaspoon
Dijon Mustard
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 Mar 2026- Flavor: Many loved the herb-crusted salmon and creamy mustard sauce, though some found the mustard overpowering 🍲.
- Ease of prep: Several mentioned it was time-consuming with multiple steps, but most felt the delicious result was worth the effort.
- Suggestions: Consider adding lemon zest to the crust, and adjust mustard and garlic amounts to taste.
- Leftovers: The crispy crust doesn't keep well; some wished for tips on maintaining texture when reheating.
- Portions: Some found the salmon and asparagus portions small, especially for a premium meal.
Reviews from our home cooks
Love the crust on the salmon! I'm a super beginner cook so I'm just proud I could do this recipe. I did mess up the sauce, would've loved to try it. The potatoes were really good, though I could've boiled them longer. Still learning but anything "wrong" was my fault, good recipe!
Maybe one of the best meals we've had from HF. The roasted garlic was a bit tricky (the oil leaked out of the foil) but everything came out fine in the end. The salmon was the star of the show, the crust & sauce was amazing. Great meal.
Very delicious. The salmon tasted very fresh. The panko mixture had a nice consistency and tang. The asparagus and mashed potatoes were a lovely compliment.
Perfection. Creamy rich potatoes. Crunchy salmon with a bright tangy sauce and asparagus. Simple and delicious.
This is one of the best recipes I have cooked from Hello Fresh! The herb crust had lots of flavor. My sole complaint is that the asparagus was enormous which isn't as flavorful as the slimmer/younger asparagus.
Never made herb crusted salmon before and was unsure if I would like it but it was very good! I used olive oil with just a little mustard since I don't like mustard but husband ate it exactly as directed and loved it!
This was a good meal it just took a lot of extra steps to get to the finished product. Our asparagus was not very good quality. It was super thin and not crisp, more rubbery. Seemed old. I think if it would of been fresher it would of turned out better. The salmon and sauce was good, the potatoes were good, but so many steps in this meal.
The salmon was delicious, but the quality of the asparagus was poor. Very woody and unable to chew. I love asparagus and prepare it often. These were some of the worst I've ever had.
This was my all-time favorite meal! It was the most delicious meal ever. I loved the salmon and the Parmesan crust. I have been waiting for this one to come back and I haven't seen it in months!!!
Absolutely delicious! Even my hubby, who is not a salmon fan, loved it! Wonderful! I would definitely make this again.
