Herb-Crusted Salmon with Spinach Salad

By nlhartman

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.

Ingredients

• 3 slices white sandwich bread (You can crush pre-prepared croutons instead and then mix with parsley and oil--no need to use a food processor)
• 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

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.