Pecan-Crusted Salmon

Name: Pecan-Crusted Salmon with Honey Mustard Sauce & Lemony Apple Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ½ ounce Pecans; ¼ cup Panko Breadcrumbs; 1 tablespoon Fry Seasoning; 2 teaspoon Dijon Mustard; 2 teaspoon Honey; 2 tablespoon Mayonnaise; 10 ounce Skin-on Salmon; 1 unit Apple; 1 unit Lemon; 2 ounce Mixed Greens; 1 tablespoon Olive Oil; 1 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Honey Mustard Sauce & Lemony Apple Salad

Recipe Development TeamPublished on January 10, 2024

4.5

(72 customers rated)

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Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, 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 chicken cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re serving up lemony, apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!

Tags:

Protein Smart

•Carb Smart

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 Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ ounce

Pecans

(Contains: Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Fry Seasoning

2 teaspoon

Dijon Mustard

2 teaspoon

Honey

2 tablespoon

Mayonnaise

(Contains: Eggs)

10 ounce

Skin-on Salmon

(Contains: Fish)

1 unit

Apple

1 unit

Lemon

2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories790 kcal

Fat57 g

Saturated Fat12 g

Carbohydrate35 g

Sugar19 g

Dietary Fiber4 g

Protein32 g

Cholesterol120 mg

Sodium370 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

•Medium Bowl

•Small Bowl

•Baking Sheet

•Paper Towel

•Large Bowl

Instructions

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

Adjust rack to top position if using salmon.

• 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 chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

• In a small bowl, combine honey, mustard, and mayonnaise.

• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.

Swap in salmon for chicken; roast on top rack, 8-10 minutes.

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