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Under 30 Minutes

Herb-Crusted Salmon with Spinach Salad

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
Herb-Crusted Salmon with Spinach Salad

Source: Everyday Food, September 2008


  • 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


  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 (24)

  • MirToniR 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!

  • tangoa24 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!

  • Happy_Birthday_Dr_Seuss 1 Feb, 2013

    Herb-Crusted Salmon with Spinach Salad
    Russell's Friday Dinner
    Nutirious and Delicious!

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • meldaefe 14 Mar, 2011

    Tried it last night! It was easy and quick, loved it!

  • 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.

  • wildduck 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.

  • tenkyuu 2 Sep, 2010

    This recipe is soooooooo good! I used multigrain bread instead of white, which makes it even healthier.

  • mandalins4 27 Jul, 2010

    LOVED THIS! we also substituted panko breadcrumbs (about 1/4 c. per slice of bread) since that's what we had on hand. will definitely be adding this one to the roster :)
    we didn't make the salad, but had quinoa with chopped veggies in it.

  • Alexie 14 Apr, 2010

    Absolutely delicious! The Dijon adds a little "zing" to the taste. Loved the salad too. Both recipes were quick and easy to make.

  • LorianneP 8 Apr, 2010

    Very easy, very quick, and very yummy! I made a honey dijon dressing to go with it, which complimented everything nicely.

  • katiekristine 31 Mar, 2010

    So why isn't the nutritional info provided? I guess I can figure it out on my own but it would be so much easier. Am I missing something?

  • jamwinters 2 May, 2009

    So yummy! I zested the lemon and added it to the breadcrumb mixtures- its was so good. and great not to waste that wonderful zest.

  • simone-k 19 Mar, 2009

    Amazingly easyfor how wonderfully flavorful the salmon turns out. Made this several times, in winter I serve it with steamed vegetables instead of a salad. ( or Butternut squash halves stuffed with Kashi's 7 grain pilaf, shiitake and a bit of cottage cheese)

  • gypsyfruit 9 Feb, 2009

    oh my goodness! I just loved this salmon.. my family of 2.5 at the WHOLE thing in one sitting. the salad is fresh and wonderful. Dont pass this one up

  • Kalaokalani 6 Feb, 2009

    Delicious! Used half the cauliflower head to make a cauliflower puree with butter, which was a nice side. Would definitely make this again.

  • aprilhampton 29 Jan, 2009


  • awh 2 Dec, 2008

    This may be my all time favorite Everyday Food recipe. So easy to make and tastes amazing!

  • anirk 8 Nov, 2008

    I made this for dinner tonight. I substituted panko bread crumbs instead of white bread and left out the parsley (I didn't have any) and it was so easy and really tasty. Like every other EF recipe I've made, I'll be doing this one again.

  • carlibyrd 28 Aug, 2008

    add chopped pecans to crust mixture for a change...wonderful

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