Date Night Dinner: Walnut-Crusted Salmon with Crispy Broccoli

Walnut-Crusted Salmon

Source: HelloFresh

Making your partner dinner is a great way to show your appreciation for them or curry (new pun intended) their favor. Follow our Date Night Dinner series week-to-week, as we highlight recipes that are as simple to execute as they are tasty.

For this week’s date night, treat your partner to a meal that’s both healthy and indulgent. The hearty salmon dish, which comes from HelloFresh, a leading meal delivery kit service that gives you pre-measured ingredients and healthy and delectable recipes sent straight to your door, spotlights winners like walnuts, thyme, and savory-sweet honey mustard. Though, to be honest, you had us at panko.

If you’re vegetarian, the walnut and panko crust and honey-Dijon glaze also pair wonderfully with tofu. No thyme on hand? No problem (try saying that one out loud and believing it!). Simply swap it for parsley, basil, oregano, or whatever fresh herbs you have in your kitchen. You can even experiment with dried thyme or other spices if your prefer.

Walnut ­Crusted Salmon with Crispy Broccoli and Pilaf ­Style Couscous

We’re topping buttery salmon with a honey-Dijon glaze before crusting the fillets with a crunchy mixture of walnuts and panko. Pilaf-­style couscous and crispy roasted broccoli make this dish both well-­rounded and delicious.

Tools: Baking sheet, small bowl, small pot


  • 12 ounces salmon
  • ¼ cup panko
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 ounce walnuts
  • ¼ ounce fresh thyme
  • ¾ cup couscous
  • 8 ounces broccoli florets
  • 1 shallot
  • 1 tablespoon stock concentrate
  • 2 teaspoons olive oil
  • 1 tablespoon butter

Directions: Preheat oven to 400 degrees Fahrenheit. Peel, halve, and finely chop the shallot. Finely chop the walnuts. Strip the thyme leaves off the sprig and roughly chop the leaves. Toss the broccoli on one side of a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15 to ­20 minutes, until golden brown and slightly crispy.

Heat 1 tablespoon butter in a small pot over medium heat. Add the shallot and cook, tossing, for 4 to ­5 minutes, until softened. Add 1½ cups water and the stock concentrate and bring to a boil. Once boiling, add the couscous, cover, and set aside off the heat. In a small bowl, combine the panko, chopped walnuts, thyme, and 1 teaspoon oil. Season with salt and pepper. In another bowl, combine honey and Dijon mustard to make the glaze.

Remove the baking sheet from the oven. Place salmon on the opposite side of the baking sheet and season with salt and pepper. Evenly coat each fillet with the honey­-Dijon glaze. Press the panko mixture onto the top of each fillet and place in the oven for 10 to ­12 minutes, until salmon is opaque in the center and the broccoli is golden brown. Fluff the couscous with a fork. Serve with the broccoli and salmon on top.

Follow Perri on Twitter @66PerriStreet.

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