Crispy Onion-Crusted Salmon with Mashed Potatoes and Honey Dijon Green Beans

This crispy onion-crusted salmon is a delightful twist on a classic comfort food. The salmon is coated in a crunchy mixture of crushed fried onions and Monterey Jack cheese, then baked until golden and juicy. Served alongside creamy mashed potatoes and perfectly roasted green beans, all drizzled with a honey Dijon dressing, this meal comes together in just 30 minutes.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers on flavor and ease. The combination of savory, sweet and tangy elements makes every bite satisfying. Plus, it’s all made on a single sheet pan for minimal cleanup!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if needed.
2. Crush crispy fried onions in their bag with your hands until they resemble breadcrumbs. Transfer to a small bowl and stir in Monterey Jack cheese. Reserve 1 tablespoon of honey Dijon dressing in another small bowl for later.
3. Place potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain and return potatoes to the pot. Cover to keep warm.
4. Pat salmon dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. Spread the tops of the salmon with a thin layer of the reserved dressing, then mound the onion-cheese mixture on top, pressing to adhere (do not coat the undersides).
5. On the opposite side of the sheet, toss green beans with olive oil, salt and pepper. Roast on the middle rack until salmon is cooked through and green beans are browned and tender, 18-22 minutes. If the crust browns too quickly, loosely cover with foil. If green beans finish early, remove them and continue roasting salmon.
6. While the salmon roasts, mash the potatoes with sour cream, 2 tablespoons butter and a pinch of salt until smooth, adding splashes of the reserved potato cooking liquid as needed. Season with salt and pepper to taste.
7. Divide mashed potatoes, green beans and salmon among plates. Serve with the remaining honey Dijon dressing on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts for the salmon. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative and omit the Monterey Jack cheese. The crust will still be crispy with just the fried onions.

How do I store leftovers?

Store leftover salmon, mashed potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.