Pecan-Crusted Salmon

Name: Pecan-Crusted Salmon with an Apple-Studded Salad & Thyme-Roasted Potatoes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ½ ounce Pecans; ¼ cup Panko Breadcrumbs; 2 teaspoon Dijon Mustard; 2 teaspoon Honey; 2 tablespoon Mayonnaise; 10 ounce Salmon; 1 unit Apple; 1 unit Lemon; 2 ounce Mixed Greens; 2 teaspoon Olive Oil; 1 tablespoon Cooking Oil; 2 tablespoon Butter; Salt; Pepper; 12 ounce Potatoes; ¼ ounce Thyme

with an Apple-Studded Salad & Thyme-Roasted Potatoes

Recipe Development TeamPublished on December 05, 2023

4.4

(2.9K customers rated)

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Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about salmon fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy 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 thyme-roasted potato rounds and mixed greens with apple slices. Weeknight luxury is just 35 minutes away!

Tags:

Seasonal

Allergens:

Tree Nuts

•Wheat

•Eggs

•Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

½ ounce

Pecans

(Contains: Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

2 teaspoon

Dijon Mustard

2 teaspoon

Honey

2 tablespoon

Mayonnaise

(Contains: Eggs)

10 ounce

Salmon

(Contains: Fish)

1 unit

Apple

1 unit

Lemon

2 ounce

Mixed Greens

12 ounce

Potatoes

¼ ounce

Thyme

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories980 kcal

Fat65 g

Saturated Fat16 g

Carbohydrate62 g

Sugar21 g

Dietary Fiber5 g

Protein34 g

Cholesterol135 mg

Sodium390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Medium Bowl

•Paper Towel

•Large Bowl

Instructions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

• Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack for 12 minutes (you’ll start the salmon then).

• While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. • In a small bowl, combine honey, mustard, and mayonnaise.

• Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place salmon, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.

• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.