Herb Crusted Salmon With Spinach Salad Recipes

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HERB CRUSTED SALMON WITH MIXED GREENS SALAD



Herb Crusted Salmon With Mixed Greens Salad image

My word, was this good. We made it on Monday and I am still thinking about it. I am trying to eat more salmon, and this recipe, along with the one posted before, are both terrific. I can't say enough good things about this salad, and with all the herbs growing in my garden to use for it...it was wonderful.

Provided by larchie

Categories     Summer

Time 27m

Yield 2 serving(s)

Number Of Ingredients 18

1/2 cup Italian breadcrumbs
2 teaspoons fresh oregano, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh flat-leaf parsley, chopped
1 1/2 teaspoons grated lemon rind
1/2 teaspoon black pepper
2 garlic cloves, minced
2 (8 ounce) salmon fillets, skinned
cooking spray
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 garlic cloves
1/2 bunch green onion, chopped
2 cups romaine lettuce
2 cups fresh spinach, for salads

Steps:

  • Combine first seven ingredients in shallow dish; spray fish with cooking oil, both sides, sprinkle with salt, and dredge through mixture.
  • Heat non-stick skillet to medium high heat, coat skillet with cooking spray. Add fish, cook three minutes one side. Reduce heat to medium, and carefully turn fish over; cook four minutes or until fish reaches desired level of doneness.
  • In small bowl, whisk together lemon juice (about half the lemon from which you got your rind), olive oil, mustard, salt, and garlic. Mix together salad greens and onions (obviously, you don't have to use the spinach/romaine mixture, that is just what we did b/c it was what we had) in a large bowl; add dressing, toss to coat.
  • Place salad on plate and top with salmon.

Nutrition Facts : Calories 504.6, Fat 18.9, SaturatedFat 3.3, Cholesterol 103.5, Sodium 1631.5, Carbohydrate 30.1, Fiber 5.3, Sugar 3.5, Protein 53

HERB-CRUSTED SALMON WITH ROASTED LEMONS



Herb-Crusted Salmon with Roasted Lemons image

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed

Steps:

  • Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
  • Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
  • Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

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