Panko-Crusted Mustard Salmon with Roasted Potatoes & Waldorf-Style Salad

Panko-Crusted Mustard Salmon

with Roasted Potatoes & Waldorf-Style Salad

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The Waldorf salad has a unique history. It was invented more than a century ago in New York City’s legendary Waldorf Hotel, but by the maître d’hôtel—not the chef! At first, it simply consisted of apple, celery and mayonnaise (and, later, walnuts). Here, we’re giving it the Blue Apron treatment and making it with apple, celery, parsley and sweet, tender Bibb lettuce as a side for breaded, mustard-coated salmon. And instead of mayo, we’re making the dressing with Greek yogurt and lemon juice. It’s lighter, but just as creamy, with coolness and a hint of tanginess.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    515 Cals (est.)
fresh
ingredients
Panko-Crusted Mustard Salmon with Roasted Potatoes & Waldorf-Style Salad
Title
  • 4 Skinless Salmon Fillets
  • ¾ cup Panko Breadcrumbs
  • ½ cup Greek Yogurt
  • 2 stalks Celery
  • 1 Apple
  • 1 head Bibb Lettuce
  • 1 Lemon
  • 10 oz Multicolored Potatoes
  • ½ cup Microgreens
  • 1 large bunch Parsley
  • ¼ cup Walnuts
  • ¼ cup Dijon Mustard
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut the potatoes into bite-sized pieces. Thinly slice the celery on an angle. Roughly chop the walnuts. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge to prevent browning. Pick the parsley leaves off the stems; discard the stems.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast in the oven 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside.

Make the dressing:
3 Make the dressing:

While the potatoes roast, in a medium bowl, combine the yogurt and the juice of the remaining lemon wedges. Add a drizzle of olive oil and whisk until combined; season with salt and pepper to taste. Set aside.

Coat & bread the salmon:
4 Coat & bread the salmon:

While the potatoes continue to roast, place the breadcrumbs on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat 1 side of each seasoned fillet in the mustard, then the breadcrumbs (shaking off any excess). Place the breaded fillets on a plate (or sheet pan).

Cook the salmon:
5 Cook the salmon:

While the potatoes finish roasting, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breaded salmon fillets, breaded sides down first, and cook 2 to 4 minutes per side, or until cooked to your desired degree of doneness. Transfer to the serving dish of roasted potatoes.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a large bowl, combine the celery, apple, lettuce, parsley and walnuts. Add enough of the dressing to coat the salad (you may have extra dressing); toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked salmon and roasted potatoes with the microgreens. Serve with any remaining dressing on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut the potatoes into bite-sized pieces. Thinly slice the celery on an angle. Roughly chop the walnuts. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge to prevent browning. Pick the parsley leaves off the stems; discard the stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast in the oven 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside.

Roast the potatoes:
Make the dressing:
3 Make the dressing:

While the potatoes roast, in a medium bowl, combine the yogurt and the juice of the remaining lemon wedges. Add a drizzle of olive oil and whisk until combined; season with salt and pepper to taste. Set aside.

4 Coat & bread the salmon:

While the potatoes continue to roast, place the breadcrumbs on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat 1 side of each seasoned fillet in the mustard, then the breadcrumbs (shaking off any excess). Place the breaded fillets on a plate (or sheet pan).

Coat & bread the salmon:
Cook the salmon:
5 Cook the salmon:

While the potatoes finish roasting, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breaded salmon fillets, breaded sides down first, and cook 2 to 4 minutes per side, or until cooked to your desired degree of doneness. Transfer to the serving dish of roasted potatoes.

6 Make the salad & serve your dish:

In a large bowl, combine the celery, apple, lettuce, parsley and walnuts. Add enough of the dressing to coat the salad (you may have extra dressing); toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked salmon and roasted potatoes with the microgreens. Serve with any remaining dressing on the side. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6