Step 1: Prepare the Glaze : In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, minced garlic, paprika, salt, and pepper. The glaze should be smooth and glossy with a sweet-tangy aroma.

Step 2: Prepare the Salmon : Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry with paper towels, then place them on the sheet. Brush each fillet generously with the honey Dijon glaze.

Step 3: Add the Crust : Sprinkle the top of each glazed salmon fillet with panko breadcrumbs. Gently press them in so they stick to the glaze — this creates a crunchy crust once baked.

Step 4: Bake the Salmon : Bake the salmon for 12–15 minutes, depending on thickness, until the top is golden and the fish flakes easily with a fork. (Internal temperature should reach 145°F / 63°C.)

Step 5: Prepare the Garlic Mashed Potatoes : While the salmon bakes, place potatoes and whole garlic cloves in a large pot of salted water. Bring to a boil and cook for 15–18 minutes or until potatoes are fork-tender.

Drain and return to the pot.

Step 6: Mash and Mix : Add butter to the hot potatoes and mash until smooth. Gradually stir in warm milk and cream until you reach your desired consistency. Season with salt and pepper to taste.

Step 7: Assemble and Serve : Spoon a generous portion of garlic mashed potatoes onto each plate. Top with a salmon fillet and drizzle with any leftover honey Dijon glaze. Garnish with fresh parsley or chives.