Honey Mustard Pecan Crusted Salmon with Roasted Potatoes and Apple Salad

Imagine tender, flaky salmon fillets topped with a golden, crunchy crust of pecans and panko, all held together with a luscious honey mustard sauce. This dish is the perfect weeknight indulgence that feels like a special occasion.

Paired with thyme-roasted potato rounds and a fresh apple and mixed greens salad, every bite offers a delightful contrast of textures and flavors. Ready in just 35 minutes, this recipe brings restaurant-quality elegance to your home kitchen.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 450°F. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems and chop until you have 2 teaspoons. Finely chop pecans or crush them in their bag using a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss potato rounds on the sheet with a drizzle of cooking oil, half the chopped thyme, salt and pepper. Roast on the top rack for 12 minutes (you’ll start the salmon after this).
3. While potatoes roast, place 2 tablespoons butter (3 tablespoons for 4 servings) 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, Dijon mustard and mayonnaise.
4. Pat salmon dry with paper towels; season with salt and pepper. Drizzle the skin sides with olive oil and rub to coat. After potatoes have roasted 12 minutes, place salmon skin-side down on a second baking sheet. Spread a thin layer of honey mustard sauce over the tops (reserve the rest for serving). Mound the pecan mixture on top, pressing firmly to adhere. Transfer potatoes to the middle rack and place salmon on the top rack. Roast until the crust is golden brown and salmon is cooked through, 8-10 minutes.
5. Meanwhile, halve and core the apple, then slice thinly. Quarter the lemon. In a large bowl, combine mixed greens, apple slices, a generous drizzle of olive oil and lemon juice to taste. Season with salt and pepper.
6. Divide salmon, roasted potatoes and salad among plates. Drizzle salmon with the remaining honey mustard sauce and serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. 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.