Herb-Crusted Salmon with Spinach Salad 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. TOTAL TIME 25 MINS 4 SERVINGS 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 STEP 1 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. STEP 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. STEP 3 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.
Posted on: Wed, 19 Jun 2013 15:21:05 +0000