Pecan Crusted Salmon with Lemon Apple Salad and Thyme Roasted Potatoes

Imagine biting into a perfectly cooked salmon fillet with a golden, crunchy crust of pecans and panko, all while enjoying the bright, fresh flavors of a lemony apple salad on the side. This dish brings together the richness of buttery fish, the nuttiness of toasted pecans and the earthy aroma of thyme-roasted potatoes for a dinner that feels luxurious yet approachable.

Whether you’re looking to impress guests or simply treat yourself to a special weeknight meal, this recipe delivers restaurant-quality results in just 35 minutes. The creamy honey mustard sauce adds a tangy sweetness that perfectly complements the savory crust and tender salmon. Get ready to elevate your dinner game!

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems and roughly chop until you have 2 teaspoons. Finely chop pecans or crush them in their bag using a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss potatoes on the sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on the top rack for 12 minutes (you’ll start the salmon then).
3. While potatoes roast, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme and a pinch of salt and pepper. In a small bowl, combine honey, mustard and mayonnaise.
4. Pat salmon dry with paper towels; season with salt and pepper. Drizzle skin sides with oil and rub to coat. Once potatoes have roasted 12 minutes, place salmon skin side down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to the middle rack and place salmon on the top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.
5. Meanwhile, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine mixed greens, apple, a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
6. Divide salmon, potatoes and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make the pecan crust ahead of time?

Absolutely! Prepare the pecan mixture and store it in the refrigerator for up to 2 days. Spread on salmon just before roasting.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, though the texture may be slightly different.