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Herb-Crusted Salmon With Spinach Salad
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 25 minutes
Source:
| 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. Herb-Crusted Salmon With Spinach Salad | |
| Ingredients | |
| 1/2 cup | Kashi Golean |
| 1 cup | Parsley |
| 2 tbsp | Olive Oil |
| 1/5 tsp | Salt |
| 1 tsp | Pepper* |
| 4 | Salmon Fillets |
| 2 tbsp | Dijon Mustard |
| 3 tbsp | Lemon Juice |
| 5 oz | Fresh Baby Spinach |
| 1/8 cup | Red Onion |
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.
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