Almond-Crusted Dijon Salmon with Apple Cucumber Salad

This almond-crusted Dijon salmon is a restaurant-quality dish that comes together in just 20 minutes. The salmon is coated with a tangy Dijon mustard and topped with a buttery almond-panko crust that turns golden and crunchy in the oven.

Serve it alongside a crisp salad of apple, cucumber and shallot tossed in a creamy tzatziki dressing. It’s a balanced meal that’s perfect for busy weeknights or when you want to impress without the fuss.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Finely chop almonds. Dry lettuce thoroughly; trim and discard root end, then chop leaves into bite-size pieces. Halve, core and thinly slice apple. Trim and thinly slice cucumber into rounds. Halve, peel and thinly slice shallot.
2. Place 1 TBSP butter in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in almonds, panko, half the oregano, salt and pepper. Pat salmon dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of salmon with mustard. Mound with almond coating, pressing to adhere (no need to coat the undersides). Roast on top rack until browned and cooked through, 15-20 minutes.
3. While salmon roasts, in a large bowl, combine tzatziki and Greek vinaigrette. Add lettuce, apple, cucumber and shallot; toss until well coated.
4. Divide salad and salmon between plates in separate sections; serve.

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