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Herb-Crusted Salmon with Spinach Salad

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.

Everyday Food, September 2008 http://www.marthastewart.com/315091/herb-crusted-salmon-with-spinach-salad
3.75
Rated
75100(59)59
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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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