Herb-Crusted Salmon with Spinach Salad

124 Ratings
  • 5 32
  • 4 40
  • 3 28
  • 2 16
  • 1 8

In this salmon dinner recipe, Dijon mustard gives the topping a nice kick and balances the richness of the fresh fish fillets. Lemon juice in the spinach salad offers another bright note.

Everyday Food, September 2008

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
prep:
10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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Reviews (23)

124 Ratings
  • 5 32
  • 4 40
  • 3 28
  • 2 16
  • 1 8
Martha Stewart Member
08/17/2014
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!
Martha Stewart Member
03/23/2013
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!
Martha Stewart Member
01/21/2013
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.
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Martha Stewart Member
07/19/2012
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.
Martha Stewart Member
07/18/2012
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.
Martha Stewart Member
08/23/2011
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!
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Martha Stewart Member
04/25/2011
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.
Martha Stewart Member
03/14/2011
Tried it last night! It was easy and quick, loved it!
Martha Stewart Member
01/30/2011
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.
Martha Stewart Member
01/04/2011
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.
Martha Stewart Member
09/02/2010
This recipe is soooooooo good! I used multigrain bread instead of white, which makes it even healthier.
Martha Stewart Member
07/27/2010
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.
Martha Stewart Member
04/14/2010
Absolutely delicious! The Dijon adds a little "zing" to the taste. Loved the salad too. Both recipes were quick and easy to make.
Martha Stewart Member
04/08/2010
Very easy, very quick, and very yummy! I made a honey dijon dressing to go with it, which complimented everything nicely.
Martha Stewart Member
03/31/2010
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?
Martha Stewart Member
05/02/2009
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.
Martha Stewart Member
03/19/2009
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)
Martha Stewart Member
02/09/2009
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
Martha Stewart Member
02/06/2009
Delicious! Used half the cauliflower head to make a cauliflower puree with butter, which was a nice side. Would definitely make this again.
Martha Stewart Member
01/29/2009
I JUST MADE THIS LAST NIGHT FOR DINNER....I WAS A HIT.TO ADD A LITTLER MORE OF A HEALTHY EDGE TO IT,I SUBSTITUTED WHOLE WHEAT BREAD FOR WHIE BREAD.I WILL BE MAKING THIS AGAIN!!!!
Martha Stewart Member
12/02/2008
This may be my all time favorite Everyday Food recipe. So easy to make and tastes amazing!
Martha Stewart Member
11/08/2008
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.
Martha Stewart Member
08/28/2008
add chopped pecans to crust mixture for a change...wonderful
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