Recipe #48 Herb-Crusted Salmon with Spinach Salad

It's the holiday season and I don't know about you, but I've been eating and drinking a lot of extra stuff (didn't help that I also celebrated birthday week).  I decided it was time for a somewhat healthier meal, so I found this recipe on Pinterest, originally published by Everyday Food.  Very simple to make and quite good.  A word of advice on the dressing for the spinach salad - taste it before you toss!  Mine was much too lemony.  Happy Cooking!

FoodAlcohol-freeBaby spinachDairy-freeDinnerEasy recipesMain courseMeatlessNut-freeParsleyPork-freeSalmonShellfish-freeEveryday FoodQuick Dinner

 

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.

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Everyday Food, September 2008

• 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.