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

This Parmesan herb-crusted salmon is the perfect weeknight dinner that feels like a special occasion. Tender salmon fillets are brushed with tangy Dijon mustard, then topped with a crunchy mixture of Parmesan, panko and fresh parsley. Baked to golden perfection, the crust adds a delightful contrast to the flaky fish.

On the side, creamy garlic mashed potatoes and bright, tender-crisp roasted asparagus round out the meal. A quick creamy mustard sauce brings everything together with a tangy finish. Ready in just 35 minutes, this dish proves that gourmet dinners are achievable any night of the week.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView 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

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a pot of salted water to a boil for the potatoes.
2. Peel and dice potatoes into 1-inch cubes. Boil until tender, about 15 minutes. Drain and return to pot.
3. While potatoes cook, trim woody ends from asparagus. Place on a baking sheet, drizzle with oil and season with salt and pepper. Roast for 12-15 minutes until tender-crisp.
4. In a small bowl, combine panko, grated Parmesan and finely chopped parsley. Set aside.
5. Pat salmon fillets dry and season with salt and pepper. Brush top of each fillet with Dijon mustard, then press the panko mixture onto the mustard-coated side.
6. Place salmon on a lined baking sheet, crust side up. Bake for 10-12 minutes, until fish flakes easily and crust is golden.
7. While salmon bakes, mash the cooked potatoes with butter, sour cream and minced garlic. Season with salt and pepper to taste. Keep warm.
8. In a small saucepan, whisk together cream sauce base, white wine vinegar and sugar. Heat over medium-low, stirring, until warm and slightly thickened.
9. To serve, plate a portion of garlic mashed potatoes and roasted asparagus. Top with the crusted salmon and drizzle with the creamy mustard sauce.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, this crust works well with other firm fish like cod or halibut. Adjust cooking time based on thickness.

Can I make the mashed potatoes ahead of time?

Absolutely. Prepare the mashed potatoes, let them cool and refrigerate. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon in a low oven to keep the crust crispy.