Pecan-Crusted Salmon with Apple Salad and Thyme Roasted Potatoes

This pecan-crusted salmon brings together tender, flaky fish and a delightfully crunchy topping. The secret? A creamy honey mustard base that helps a mixture of crushed pecans, panko, fresh thyme and butter adhere to the fillets. As it bakes, the coating turns golden and crispy while the salmon stays moist and juicy.

On the side, we’re serving thyme-roasted potato rounds and a simple mixed green salad studded with fresh apple slices. It’s a complete meal that feels luxurious but comes together in just 35 minutes. Perfect for a special weeknight dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch rounds. Toss with cooking oil, half the thyme leaves (strip from stems), salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small bowl, mix mayonnaise, honey and Dijon mustard. Set aside.
4. In another bowl, combine panko, crushed pecans, remaining thyme leaves, melted butter, salt and pepper.
5. Pat salmon fillets dry and season with salt and pepper. Place on the other side of the baking sheet. Spread the honey mustard mixture over the top of each fillet, then press the pecan-panko mixture onto the mustard layer.
6. Return baking sheet to oven and roast until salmon is cooked through and topping is golden, about 12-15 minutes.
7. While salmon cooks, core and slice the apple into thin wedges. In a bowl, toss mixed greens with apple slices, a squeeze of lemon juice, olive oil, salt and pepper.
8. Serve salmon with roasted potatoes and apple salad. Garnish with lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, trout or other firm white fish work well with this pecan crust.

Can I make this recipe gluten-free?

Use gluten-free panko or crushed rice crackers instead of regular panko.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the crust crispy.