Pecan Crusted Salmon with Apple Salad and Thyme Roasted Potatoes

This pecan-crusted salmon is the ultimate weeknight luxury. Tender salmon fillets are coated in a creamy honey mustard sauce, then topped with a crunchy mixture of crushed pecans, panko, fresh thyme and butter. As it bakes, the topping turns golden and crispy while the fish cooks to juicy perfection.

On the side, we’re serving up thyme-roasted potato rounds and a simple mixed greens salad with crisp apple slices. Everything comes together in just 35 minutes, making it perfect for a fancy dinner any night of the week.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop until you have 2 teaspoons. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.
2. 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).
3. While potatoes roast, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, about 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.
4. 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 side 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.
5. 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.
6. Divide salmon, potatoes and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve. Salmon is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or trout. Adjust cooking time as needed.

Can I make this recipe nut-free?

To make it nut-free, omit the pecans and use extra panko or crushed pretzels for crunch.

How do I store leftovers?

Store leftover salmon, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and potatoes in the oven to maintain crispiness.