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