---
title: Parmesan Herb-Crusted Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/parmesan-herb-crusted-salmon-63333166a8c43ae88c0704d8
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Fish
tags:
  - Quick
  - Seafood
  - Weeknight Dinner
rating: 4.5
rating_count: 2400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the herb-crusted salmon and creamy mustard sauce
  - theme: Ease of Prep
    text: Time-consuming with multiple steps but delicious results
image: "https://images.recipes.furrysalamander.com/parmesan-herb-crusted-salmon.avif"
---
Adjust oven rack to the middle position and preheat to 450 degrees. Wash and dry all produce. Dice @potatoes{1%lb} into ½-inch pieces. Roughly chop @parsley{¼%cup}. Trim and discard the bottom 1 inch from @asparagus{8%oz}. Place @garlic{2%cloves} in the center of a small piece of #aluminum foil{}; drizzle with @cooking oil{1%tbsp} and season with @salt{1%tsp} and @black pepper{1%tsp}. Cinch into a packet and place on a #baking sheet{}. Roast on the middle rack for ~{10%minutes}.

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%minutes}. Reserve ½ cup of the potato cooking liquid, then drain. Return potatoes to the pot and cover to keep warm. While potatoes cook, combine @panko breadcrumbs{½%cup}, parsley, half the @parmesan cheese{2%tbsp}, 1 TBSP olive oil, and a pinch of salt and pepper in a #medium bowl{}.

Pat @salmon{12%oz} dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on the plate. Evenly spread the tops with a thin layer of half the @dijon mustard{1%tbsp}. Mound the tops with the panko mixture, pressing firmly to adhere.

Once the garlic has roasted, remove the sheet from the oven. Carefully add the salmon to one side of the sheet. Toss the asparagus on the empty side with a drizzle of oil, salt, and pepper. Return to the middle rack and roast until the asparagus and garlic are tender, and the salmon is golden brown and cooked through, ~{10%minutes}.

To the pot with the potatoes, add @sour cream{2%tbsp}, the roasted garlic with its oil, half the @cream sauce base{2%tbsp}, the remaining parmesan cheese, and 1 TBSP @butter{1%tbsp}. Mash with a #potato masher{} or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Heat a #small pan{} over medium-high heat. Add half the @white wine vinegar{1%tbsp}, the remaining cream sauce base, the remaining dijon mustard, and 1 tsp @sugar{1%tsp}. Cook, stirring occasionally, until the sauce begins to thicken, ~{2%minutes}. Remove from heat and stir in 1 TBSP butter. Taste and season with salt and pepper.

Divide the salmon, asparagus, and mashed potatoes between plates. Drizzle the salmon with the creamy mustard sauce and serve.