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

This dish brings together tender, flaky salmon with a golden, crunchy topping that’s packed with flavor. The fillets are brushed with tangy Dijon mustard, then coated in a mixture of Parmesan, panko and fresh herbs. Baked to perfection, the crust becomes irresistibly crisp while the salmon stays moist and juicy.

On the side, creamy garlic mashed potatoes and tender-crisp roasted asparagus complete the meal. A quick creamy mustard sauce adds a final touch of tangy richness. It’s a complete, elegant dinner that’s surprisingly simple to make-perfect for a weeknight treat or a special occasion.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2.5 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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) 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

Instructions

1. Preheat oven to 450°F with rack in middle. Wash and dry produce. Dice potatoes into ½-inch pieces. Roughly chop parsley. Trim bottom 1 inch from asparagus. Place garlic cloves in center of a small piece of foil; drizzle with oil and season with salt and pepper. Fold into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet later).
2. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, combine panko, parsley, half the Parmesan, 1 TBSP olive oil and a pinch of salt and pepper in a medium bowl.
3. Pat salmon dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil and rub to coat. Place skin sides down. Evenly spread tops with a thin layer of half the Dijon mustard. Mound tops with panko mixture, pressing firmly to adhere.
4. Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt and pepper. Return to middle rack and roast until asparagus and garlic are tender and salmon is golden brown and cooked through, 10-12 minutes.
5. To pot with potatoes, add roasted garlic with its oil, half the cream sauce base, remaining Parmesan and 1 TBSP butter. Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Heat a small pan over medium-high heat. Add half the vinegar, remaining cream sauce base, remaining mustard and 1 tsp sugar. Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter. Season with salt and pepper.
7. Divide salmon, asparagus and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, this recipe works well with other firm fish fillets like cod or halibut. Adjust cooking time as needed.

Can I make the mashed potatoes ahead of time?

Absolutely! Mash the potatoes up to a day in advance and reheat gently with a splash of milk or reserved cooking liquid.

What can I substitute for white wine vinegar?

Lemon juice or apple cider vinegar can be used in its place for a similar tangy flavor.