Herb-crusted Salmon Recipe
Who doesn't love Martha Stewart recipes?! I made her Herb-crusted Salmon tonight for dinner and DH and I practically inhaled this! Here's a photo I snapped of the finished dish:
Tastiest salmon dish I've made to date! I used multigrain bread instead of white and instead of following the salad part of the recipe, I threw together my own salad of mixed greens, broccoli sprouts, and avocados. I got to use my new food processor for this one. It turned out to be a very quick dish to prepare too: done in half an hour.
Here's the recipe:
- 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.
Read more at Marthastewart.com: Herb-Crusted Salmon with Spinach Salad Recipe - MarthaStewart.com