Treat yourself to a deliciously crunchy Mixed Nut Crusted Salmon, topped with a savory blend of PLANTERS® Mixed Nuts, herbs, and breadcrumbs.
Roasted with tender potatoes and fresh asparagus, this easy one-pan meal is both nutritious and full of flavor. Ideal for busy weeknights or special dinners, it’s a satisfying dish that’s sure to impress.
Ingredients
| 1½ | pounds new potatoes, halved |
| 1 | tablespoon olive oil |
| 1½ | teaspoons salt, divided |
| 1¼ | teaspoons black pepper, divided |
| 1 | teaspoon chopped garlic |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon honey |
| 1 | tablespoon chopped fresh thyme |
| 1 | tablespoon chopped fresh rosemary |
| 1 | pound salmon filet, cut into 4 pieces |
| ½ | cup chopped PLANTERS® Mixed Nuts |
| ¼ | cup Panko breadcrumbs |
| 1 | teaspoon chopped fresh parsley |
| 1 | bunch asparagus, trimmed |
Directions
Heat oven to 375°F. In large shallow baking dish, place potatoes. Drizzle with olive oil. Season with 1 teaspoon salt, 1 teaspoon pepper and garlic. Bake 20 to 30 minutes, or until potatoes are tender.
Move potatoes to outer edges of baking dish. Place salmon filets in center.
In small bowl, mix mustard, honey, thyme and rosemary. Mix well until combined. Brush on to salmon to coat.
In another small bowl, combine chopped nuts, breadcrumbs and parsley. Press mixture evenly on salmon. Add asparagus to baking dish. Bake 15 to 20 minutes or until salmon flakes easily with a fork.