Honey Dijon Walnut Crusted Salmon with Roasted Green Beans and Couscous

This honey Dijon walnut crusted salmon is the perfect weeknight dinner that feels special. The salmon stays buttery and tender, while the walnut and panko crust adds a satisfying crunch. A sweet and tangy honey-Dijon glaze brings it all together.

Paired with roasted green beans and fluffy couscous, this well-rounded meal is both nutritious and delicious. Ready in about 30 minutes, it’s sure to become a family favorite.

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Ingredients

1/4 cup walnuts, finely choppedView ingredient guideLike ingredientDislike ingredient

2 tablespoons panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon honeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Dijon mustardView ingredient guideLike ingredientDislike ingredient

4 (6 oz) salmon filletsView ingredient guideLike ingredientDislike ingredient

1 lb green beans, trimmedView ingredient guideLike ingredientDislike ingredient

1 cup cooked couscousView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix chopped walnuts and panko breadcrumbs. In another bowl, whisk together honey and Dijon mustard.
3. Place salmon fillets on the prepared baking sheet. Brush the tops with the honey-Dijon mixture, then press the walnut-panko mixture onto the top of each fillet.
4. Toss green beans with olive oil, salt and pepper. Arrange them on the baking sheet around the salmon.
5. Roast for 12-15 minutes, until salmon is cooked through and the crust is golden. The green beans should be tender-crisp.
6. Serve the salmon and green beans over cooked couscous.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds work well as a substitute.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make it gluten-free.