Herb-Crusted Salmon with Spinach Salad

By mamapig

Ingredients

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450°. 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.