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Savory Herb Crusted Salmon

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  • Author: Bri McKoy
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Salmon:

  • 2 6oz boneless salmon fillets (thawed, if frozen)
  • 2 slices sprouted Ezekiel bread, toasted until golden brown
  • 1 Tbsp prepared horseradish
  • 3 Tbsp fresh parsley, roughly chopped
  • 2 Tbsp fresh dill, roughly chopped
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Salad:

  • 8 oz fresh arugula
  • 2 Tbsp olive oil
  • 1/2 large lemon, juiced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp pomegranate seeds (thawed if frozen)

Instructions

  1. Heat oven to 400º F.
  2. Dry salmon with paper towels and sprinkle with salt and pepper. Place parchment paper on a baking sheet and coat with oil. Place salmon on a baking sheet, skin side down.
  3. To make the bread crumbs, place two slices of Ezekiel bread in a toaster. You want a nice crispy, toasted piece of bread. Look for a deep brown color on the toast.
  4. Tear the slices of toasted bread into big pieces and place in a food processor with a steel blade. Add roughly chopped parsley and dill. Pulse for about 20 seconds until the bread reaches the consistency of breadcrumbs.
  5. To the food processor, add the horseradish, olive oil, salt, and pepper. Pulse a few times to bring the mixture together.
  6. Top the salmon with the mixture, pressing it into the salmon so the mixture will adhere.
  7. Roast the salmon for 15 minutes or until a meat thermometer inserted into the middle of the thickest part of the salmon reads 145 degrees. Salmon is typically done when it flakes easily with a fork.
  8. In a medium bowl, toss the greens, lemon juice, oil, salt, pepper, and pomegranates. Serve alongside the salmon.

Find it online: https://brimckoy.com/herb-crusted-salmon/