---
title: "Pecan-Crusted Salmon: an Apple-Studded Salad & Thyme-Roasted Potatoes"
source: {name: "HelloFresh", url: "https://www.hellofresh.com/recipes/pecan-crusted-salmon-656f85f2bb715086aa4cb902"}
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: medium
allergens: ["Tree Nuts", "Wheat", "Eggs", "Fish", "Milk"]
tags: ["Seasonal"]
rating: 4.5
rating_count: 3400
source_chef: "Michelle Doll Olson"
review_highlights:
  - theme: "Flavor"
    text: "Many loved the pecan crust and honey mustard sauce, calling it delicious and restaurant quality"
  - theme: "Ease of prep"
    text: "Most found it quick and easy to make, though some noted it took longer than the stated prep time"
image: "https://images.recipes.furrysalamander.com/pecan-crusted-salmon.avif"
---
Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut @potatoes{1%lb} into ¼-inch-thick rounds. Strip @thyme{4%sprigs} leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop @pecans{½%cup} or crush in their bag with a heavy-bottomed pan or rolling pin.

Lightly oil a #baking sheet{}. Toss potatoes on sheet with a drizzle of @cooking oil{1%tbsp}, half the chopped thyme, @salt{½%tsp}, and @black pepper{¼%tsp}. Roast on top rack ~{12%minutes}.

While potatoes roast, place @butter{2%tbsp} in a #medium microwave-safe bowl{}. Microwave until melted ~{30%seconds}. Let cool slightly, then stir in pecans, @panko breadcrumbs{½%cup}, remaining chopped thyme, and a pinch of salt and pepper. In a #small bowl{}, combine @honey{1%tbsp}, @dijon mustard{1%tbsp}, and @mayonnaise{2%tbsp}.

Pat @salmon{2%fillets} dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Once potatoes have roasted 12 minutes, place salmon, skin sides 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 middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through ~{8%minutes}.

Meanwhile, halve, core, and thinly slice @apple{1%unit}. Quarter @lemon{1%unit}. In a #large bowl{}, combine @mixed greens{3%oz}, apple, a large drizzle of @olive oil{2%tbsp}, and as much lemon juice as you like. Season with salt and pepper.

Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve.