Recipes Ingredients Seafood Recipes Salmon Recipes Herb-Crusted Salmon with Spinach Salad 3.6 (124) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 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. 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 ½ medium red onion, thinly sliced 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. 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. Print