Smoky Mustard Pecan-Crusted Salmon
with Mashed Potatoes & Roasted Broccoli
- Milk
- Tree Nuts
- Wheat
- Fish
These salmon fillets are next-level! They’re first coated in Dijon mustard, then crusted in a buttery pecan and panko mixture. As the salmon bakes, the topping crisps up while the fish stays juicy. Drizzle it with our smoky mustard, then serve with creamy mashed potatoes and oven-caramelized Brussels sprouts.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Pecans
(Contains: Tree Nuts)
16 ounce
Potatoes
ounce
Brussels Sprouts
1 ounce
Smoky Mustard
½ unit
Lemon
1 unit
Broccoli
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Quarter lemon.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes to pot.
Keep covered off heat until ready to mash in Step 5.
While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes (you'll add the salmon then).
Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30-60 seconds. Let cool slightly, then stir in pecans, panko, and a pinch of salt and pepper.
Pat salmon* dry with paper towels. Rub a drizzle of oil on skin sides; season all over with salt and pepper.
Spread Dijon mustard on flesh sides of salmon; mound with panko mixture, pressing firmly to adhere.
Once Brussels sprouts have roasted 10 minutes, remove baking sheet from oven and carefully push to one side. (For 4 servings, leave Brussels sprouts roasting; add salmon to a second sheet and roast on middle rack, swapping rack positions halfway through.)
Place salmon, skin sides down, on opposite side of sheet. Roast on top rack until salmon is cooked through and Brussels sprouts are browned and tender, 8-10 minutes.
Meanwhile, add sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper.
Divide Brussels sprouts, mashed potatoes, and salmon between plates. Drizzle smoky mustard over salmon and serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the salmon's taste, especially with the smoky sauce. Some found the Dijon mustard overpowering; honey mustard was a popular alternative.
- Ease of prep: The salmon cooked well for most, though some noted the crumb topping didn't crisp up as expected.
- Suggestions: Consider using chicken broth instead of water when mashing potatoes for more flavor. Adjust cooking time for potatoes if needed.
- Sides: While many enjoyed the mashed potatoes, some suggested trying couscous or rice as alternatives to pair with salmon.
