Dijon Dill Panko Crusted Salmon

Name: Dijon Dill Panko Crusted Salmon
Cook time: 45 min
Total time: 45 min
Yield: 19 servings
Ingredients: 2 portions of Salmon; 1 tsp Garlic Powder; 1 tsp Smoked Paprika; Some Salt; Some Pepper (Black); 1 tbsp Dijon Mustard; 1 tbsp Honey; 1 tbsp Dill, fresh; 1 cloves of Garlic, large, minced; 1/4 lemon of Lemon Juice; 3 1/2 tbsp Panko Breadcrumbs; Some Avocado Oil, spray; 1 1/2 tbsp Butter; 1/4 lemon of Lemon Juice; 1 1/2 tbsp Olive Oil; 1 1/2 cloves of Garlic; 1 1/4 cups Green Beans; Some Salt; 1/2 lemon of Lemon Juice; 1 tbsp Oil; 1 cups Risotto Rice, Italian style; 1 cubes of Chicken Bouillon Cube; 1 1/2 cups Water

Crisp-topped Dijon Dill Panko Crusted Salmon pairs flaky, tender salmon with a bright, tangy mustard-dill glaze and crunchy panko for a delicious contrast of textures. Served with buttery, fluffy risotto-style rice and lemon-garlicky sautéed green beans, it’s a simple yet elegant weeknight dinner that looks and tastes like something from a restaurant. Ready in under 30 minutes, this dish balances savory, sweet, and fresh citrus notes for a crowd-pleasing meal.

Crisp-topped Dijon Dill Panko Crusted Salmon pairs flaky, tender salmon with a bright, tangy mustard-dill glaze and crunchy panko ... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

B+ · Healthy

Time

45 min

Price

0,32 €

Calories

107 kcal

low calorie

healthy

low sodium

low sugar

Method

Heat the oven

Heat your oven to 425° F. Line a baking sheet with parchment or foil and mist it lightly with Avocado Oil (spray) so the crust releases easily later.

Prep the produce

Finely chop the Dill (fresh), mince the Garlic, and trim the ends off the Green Beans. Split the garlic into two small piles so one portion can go into the glaze and the other can finish the beans.

Simmer the rice

Warm the Oil in a small saucepan over medium heat. Stir in the Risotto Rice (Italian style) and toast it for about 1 minute until the grains look glossy and smell nutty. Pour in the Water and crumble in the Chicken Bouillon Cube, bring it to a boil, then cover and simmer on low for 15 minutes. Turn off the heat and let it stand, covered, for 5 minutes while you finish the salmon.

Mix the glaze

In a small bowl, whisk together Dijon Mustard, Honey, the chopped Dill (fresh), the minced Garlic, and Lemon Juice until smooth and glossy.

Coat the salmon

Pat the Salmon dry and lay it skin-side down, if it has skin, on the prepared pan. Season both sides with Garlic Powder, Smoked Paprika, Salt, and Pepper. Spread the Dijon mixture over the top in an even layer, press Panko Breadcrumbs on gently, and finish with small pieces of Butter. Give the crumb layer a very light mist of the avocado oil spray so it browns nicely.

Bake the salmon

Bake for 12 to 15 minutes, until the crust is deep golden and the salmon flakes easily with a fork. If the topping browns too fast, tent it loosely with foil for the last few minutes.

Sauté the beans

Heat the Olive Oil in a large skillet over medium-high. Add the Green Beans and cook, tossing often, until they are bright green and crisp-tender, about 5 to 6 minutes. Stir in the remaining minced Garlic for the last minute, season with Salt, and finish with a squeeze of Lemon Juice.

Plate and serve

Fluff the rice with a fork and spoon it onto plates or into shallow bowls. Add the green beans alongside, set the salmon on top or beside the rice, and sprinkle over any loose buttery crumbs from the pan. Serve right away while the crust is still crisp.