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Herb-Crusted Salmon with Spinach Salad

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Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008

Ingredients

  • 3 slices white sandwich bread
  • 1 cup fresh parsley
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets, (6 ounces each)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 5 ounces baby spinach
  • 1/2 medium red onion, thinly sliced

Directions

  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

  2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

  3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Reviews Add a comment

  • MirToni
    17 AUG, 2014
    Simple, quick and easy! Followed the recipe as directed but did not use all of the 2 Tablespoons of Dijon mustard. Thought it might be too overpowering (as another reviewer mentioned). Only used enough to moisten the salmon for the crumb topping to adhere. Delicious! Everyone in the family enjoyed it!
    Reply
  • Khaleesi13
    23 MAR, 2013
    Wonderful! This recipe was fantastic! I paired it with Lemon Fingerling Potatoes (also from this site) and everyone loved it! So simple and so delicious! Will definitely be making this again!
    Reply
  • CCarrell
    21 JAN, 2013
    I just made this tonight, and we really liked it. Next time, I will use half this much parsley; I may also double the sauce so that I can use it when plating the salmon! I may also broil it a bit at the end to finish toasting the bread crumbs.
    Reply
  • dbros
    19 JUL, 2012
    I made this recipe tonight, and it was DELICIOUS. My husband and I loved it. I used skin-on fillets and cooked them on the grill. They were fantastic. I had to add about 3 minutes to the cooking time, and they were perfectly cooked.
    Reply
  • wandawoman
    18 JUL, 2012
    I made this recipe last night and it was an unqualified success! We loved it. The only change I made was to use whole wheat bread, as I never buy white bread. Another poster mentioned that the recipe doesn't state that you need to toast the bread first. Since I wasn't making bread crumbs, when I pulsed the cut-up bread in my food processor, I had no problems. This recipe will definitely be added to the rotation.
    Reply
  • MChall
    23 AUG, 2011
    This recipe is super quick, easy and yummy! I won't use quite as much Dijon mustard next time because it can be over powering. I paired it with broccolini as well as the spinach, YUM!
    Reply
  • BunniKins
    25 APR, 2011
    The Spinach salad and fish compliment each other well. I found this goes well with sea bass but didn't like how it came out with dory.
    Reply
  • meldaefe
    14 MAR, 2011
    Tried it last night! It was easy and quick, loved it!
    Reply
  • ninjamom331
    30 JAN, 2011
    The bread most certainly does not need to be toasted. I generally do not use white bread but I used it for this recipe and it worked out just fine. The dish was very nice and I served with a ncie salad and green beans as well as brown rice.
    Reply
  • MS10917449
    4 JAN, 2011
    Recipe doesn't mention that the bread should be toasted before processing! Otherwise all you get is bread dough! :) Agree that 100% whole wheat, Grain breads would be a much healthier and better choice for the bread. Or Progresso Italian style bread crumbs might be tasty as well.
    Reply