Getting Back in the Kitchen: Herb-Crusted Salmon with Spinach Salad
Slowly but surely I am getting back into the kitchen making simple meals and relying on quick and easy recipes. I have a backlog of a few posts I need to write but hopefully you’ll see some more posts this week!
Charlotte and I enjoyed some nice outings last week to Chelsea Market where I purchased some delicious fish from the Lobster Place and wonderful produce from the Manhattan Fruit Exchange. On one of our excursions I purchased some gorgeous wild King Salmon. The color on the good quality wild salmon is just so much more appealing and the flavor so much richer than the farm-raised salmon.
The Everyday Food application on my iPhone sends me a new recipe each day. I received this recipe last week and it looked easy but packed with flavor and good-for-you ingredients — two super foods, salmon and spinach!
The salmon I bought would have been incredibly flavorful on its own but the dijon mustard and herb crust gave it a little flavor boost! I didn’t have any white sandwich bread so I used a couple of leftover hot dog rolls from our Memorial Day barbecue. Any bread you have on hand will do.
The lemon juice – olive oil combo is a great fresh and healthy dressing for any salad.
This was a delicious and healthy meal I was able to prepare in between feeding Charlotte!
Herb-Crusted Salmon with Spinach Salad
- 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
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.