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–+ servings
Sabrina Hermes

Dijon Salmon with Panko Potatoes: A Flavorful Delight!

A flavorful dish featuring salmon fillets coated in a zesty Dijon mustard and topped with crispy panko breadcrumbs, served alongside tender baby potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce salmon fillets
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound baby potatoes halved
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper.
  3. Place the halved baby potatoes on one side of the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. In a separate bowl, combine the panko breadcrumbs with melted butter and a pinch of salt. Mix until the breadcrumbs are evenly coated.
  5. Place the salmon fillets on the other side of the baking sheet. Brush the Dijon mixture over the top of each fillet.
  6. Press the panko mixture onto the top of the salmon fillets to create a crust.
  7. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and golden brown.
  8. Remove from the oven and sprinkle with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 70mgSodium: 500mgFiber: 3gSugar: 1g

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the Dijon mixture.
  • You can substitute the salmon with chicken breasts or tofu for a different protein option.

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