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Herb-Crusted Salmon With Spinach Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
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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