Sunflower-Crusted Salmon
with Lettuce, Apple & Parmesan Salad
- Eggs
- Milk
- Wheat
- Fish
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. If you’re looking for a zesty, satisfying weeknight option, look no further than this seared chicken cutlet that’s spread with Dijon then crusted in a mixture of Parmesan, panko, lemon zest, and sunflower seeds. On the side is a crisp salad of baby greens, sliced apple, and more Parm tossed with a lemony-creamy Dijon dressing. It’s a crunchy, crispy, juicy, and flavorful meal!
Ingredients
1 unit
Baby Lettuce
½ ounce
Sunflower Seeds
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Apple
2 tablespoon
Mayonnaise
(Contains: Eggs)
0.13 cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon. Quarter lemon.
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 sunflower seeds, chopped Parmesan, lemon zest, half the panko (all for 4), and a pinch of salt and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere.
Roast on top rack until browned and cooked through, 15-20 minutes.
Meanwhile, in a small bowl, combine honey Dijon dressing, mayonnaise, and hot sauce.
Trim and discard root end from lettuce; chop leaves into bite-size pieces. Core and thinly slice apple.
In a large bowl, whisk together 1 TBSP honey Dijon mayo (2 TBSP for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like. TIP: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice.
Add lettuce, apple, and remaining Parmesan to bowl with dressing; toss to coat.
Divide chicken and salad between plates. Drizzle chicken with as much remaining honey Dijon mayo as you like. Serve with any remaining lemon wedges and any remaining honey Dijon mayo on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty flavor combinations, especially the sunflower crust on the salmon. Some found the dressings delicious.
- Ease of prep: Several mentioned it was easy to prepare. One customer successfully used an air fryer for the salmon.
- Suggestions: Consider simplifying with just salt and pepper on the salmon. For a bolder taste, some wanted additional seasoning.
- Texture: The crust was praised for its crunchiness, complementing the tender salmon. A few found the salad challenging to chew.
