Herb-Crusted Salmon with Spinach Salad

By charlotteh371

Yields: 4 servings

Ingredients

• 3 3
• slices white sandwich bread
• 1 1
• cup fresh parsley
• 2 2
• tablespoons olive oil
• Coarse salt and ground pepper
• 4 4
• skinless salmon fillets, (6 ounces each)
• 2 2
• tablespoons Dijon mustard
• 3 3
• tablespoons fresh lemon juice
• 5 5
• ounces baby spinach
• 1/2 1/2
• medium red onion, thinly sliced

Preparation

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.

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.