Pecan-Crusted Salmon: an Apple-Studded Salad & Thyme-Roasted Potatoes

🥘 Ingredients

• apple
  1 unit
• black pepper
  ¼ tsp
• butter
  2 tbsp
• cooking oil
  1 tbsp
• dijon mustard
  1 tbsp
• honey
  1 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  3 oz
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• pecans
  ½ cup
• potatoes
  1 lb
• salmon
  2 fillets
• salt
  ½ tsp
• thyme
  4 sprigs

🍳 Cookware

• baking sheet
• medium microwave-safe bowl
• small bowl
• large bowl

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

   potatoes: 1 lb, thyme: 4 sprigs, pecans: ½ cup
2. 

   2

   Lightly oil a baking sheet . Toss potatoes on sheet with a drizzle of cooking oil , half the chopped thyme, salt , and black pepper . Roast on top rack ⏱️ 12 minutes .

   cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   While potatoes roast, place butter in a medium microwave-safe bowl . Microwave until melted ⏱️ 30 seconds . Let cool slightly, then stir in pecans, panko breadcrumbs , remaining chopped thyme, and a pinch of salt and pepper. In a small bowl , combine honey , dijon mustard , and mayonnaise .

   butter: 2 tbsp, panko breadcrumbs: ½ cup, honey: 1 tbsp, dijon mustard: 1 tbsp, mayonnaise: 2 tbsp
4. 

   4

   Pat salmon 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 .

   salmon: 2 fillets
5. 

   5

   Meanwhile, halve, core, and thinly slice apple . Quarter 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.

   apple: 1 unit, lemon: 1 unit, mixed greens: 3 oz, olive oil: 2 tbsp
6. 

   6

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