Crispy Parmesan Herb-Crusted Salmon with Garlic Mashed Potatoes and Asparagus

This Parmesan herb-crusted salmon is a true weeknight winner. Tender salmon fillets are spread with sharp Dijon mustard, then topped with a crunchy mixture of Parmesan, panko and fresh parsley. Baked until golden and crisp, the crust perfectly complements the juicy, flaky fish.

On the side, creamy garlic mashed potatoes and bright, tender-crisp roasted asparagus round out the meal. A quick creamy mustard sauce adds the finishing touch. Best of all, this impressive dinner comes together in just 35 minutes.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (use middle and top for 4 servings). Preheat oven to 450°F. Dice potatoes into ½-inch pieces. Roughly chop parsley. Trim bottom 1 inch from asparagus. Place garlic cloves in 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).
2. 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 (use the rest later), 1 TBSP olive oil (2 TBSP for 4) and a pinch of salt and pepper in a medium bowl.
3. 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.
4. 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.)
5. To pot with potatoes, add 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.
6. 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.
7. 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°F.

Recipe Tips

FAQ

Can I use skinless salmon?

Yes, but skin-on helps keep the fish moist and adds flavor. If using skinless, reduce cooking time slightly and check for doneness at 10 minutes.

What can I substitute for cream sauce base?

You can use heavy cream or half-and-half mixed with a little chicken broth. Adjust thickness as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your Dijon mustard and other ingredients are certified gluten-free.