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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

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.

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