Pecan-Crusted Salmon with an Apple-Studded Salad & Thyme-Roa

• servings: 2 servings
• total time: 35 minutes

Ingredients

2 * ½ ounce Pecans

2 * ¼ cup Panko Breadcrumbs

2 * 2 teaspoon Dijon Mustard

2 * 2 teaspoon Honey

2 * 2 tablespoon Mayonnaise

2 * 10 ounce Salmon

2 * 1 unit Apple

2 * 1 unit Lemon

2 * 2 ounce Mixed Greens

2 * 2 teaspoon Olive Oil

2 * 1 tablespoon Cooking Oil

2 * 2 tablespoon Butter

2 * Salt

2 * Pepper

2 * 12 ounce Potatoes

2 * ¼ ounce Thyme

Directions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. 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.

• Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack for 12 minutes (you’ll start the salmon then).

• While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. • In a small bowl, combine honey, mustard, and mayonnaise.

• 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, 8-10 minutes.

• 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.

• Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve. Salmon is fully cooked when internal temperature reaches 145º.

Nutrition

• Calories: 960 kcal
• Total Fat: 64 g
• Saturated Fat: 16 g
• Cholesterol: 120 mg
• Sodium: 400 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 7 g
• Total Sugars: 19 g
• Protein: 34 g