The maple dijon panko-crust on the salmon adds a nice flair to this very healthy meal. Not only is this meal super delicious, but also incredibly easy! Perfect for a great weekday meal.
Wine Pairing: 2012 Mirth Chardonnay
The butter in the crust helps toast the bread crumbs during baking, while also adding moisture to the fish. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
- 2 cups peas
- 12 ounces carrots
- 1⁄4 bunch parsley
- 2 fillets wild Alaskan salmon 4 tablespoons butter, divided 1 packet Dijon mustard
- 1⁄2 tablespoon maple syrup
- 1 packet soy sauce
- 1⁄4 cup panko bread crumbs
1. Prepare Ingredients
Preheat oven to 425°F. Set peas aside to thaw. Peel carrots and halve lengthwise. Rinse parsley and roughly chop leaves, discarding stems. Rinse salmon and pat dry with paper towel.
2. Make Crust
In a small bowl, microwave half of butter in 15-second intervals until completely melted. Add parsley, Dijon mustard, maple syrup, half of soy sauce, and panko bread crumbs to melted butter in bowl. Mix until combined. Discard remaining soy sauce.
3. Bake Salmon
Place salmon rounded-side up on a baking sheet. Season with salt and pepper. Divide crust between salmon fillets and smooth into an even layer over each. Bake until crust is golden and salmon is cooked through, about 10 minutes.
4. Sauté Carrots
Meanwhile, in a large pan over medium- high heat, arrange carrots in a single layer. Add 1⁄2 cup water and sauté until water is absorbed and carrots are tender but still crunchy, 8-10 minutes.
5. Season Vegetables
Add peas and remaining butter to carrots in pan and toss to warm through, about 2 minutes. Taste and add salt and pepper as needed.
6. Plate Salmon
Divide carrots and peas evenly between 2 plates. Serve alongside baked salmon.