Herb crusted salmon with spinach salad

Herb crusted salmon with spinach salad

Ingredients
1/2 cup breadcrumbs
1 cup fresh parsley
Coarse salt and ground pepper
4 salmon fillets, skinless (6 ounces each)
2 tablespoon Dijon mustard

1 tablespoon olive oil
3 tablespoon fresh lemon juice
5 ounce baby spinach
1/2 medium red onion, thinly sliced

Instructions:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 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.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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