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Herb-crusted salmon with spinach salad

Servings:
Serves 4 Servings
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Ingredients

  • 3 slice white sandwich bread
  • 1 cup fresh parsley
  • 2 tablespoon olive oil
  • 4 tablespoon skinless salmon fillets (6 ounces each)
  • 2 tablespoon dijon mustard
  • 3 tablespoon fresh lemon juice
  • 5 ounce baby spinach
  • 1/2 ounce medium red onion, thinly sliced

Preparation

Baking Directions:

Prep time: 10 minutes/ Total time: 25 minutes1. Preheat oven to 450°.

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 tablespoon oil; season with salt and pepper.

Add spinach and onion; toss to combine.

Serve salmon with spinach salad.

Nutritional information: Per serving: 383 cal; 18.5 g fat (3 g sat fat); 36.5 g protein; 16.7 g carb; 2.6 g fiber

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