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Herb-Crusted Salmon with Spinach Salad
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| 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. Prep Time 10 minutes Total Time 25 minutes Yield Serves 4 Ingredients | |
| 3 slices | white sandwich bread |
| 1 cup | fresh parsley |
| 2 tablespoons | olive oil |
| Coarse salt and ground pepper | |
| 4 | skinless salmon fillets,, (6 ounces each) |
| 2 tablespoons | Dijon mustard |
| 3 tablespoons | fresh lemon juice |
| 5 ounces | baby spinach |
| 1/2 medium | red onion, thinly sliced |
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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