Savory Herb Crusted Salmon
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Salmon:
- 2 6oz boneless salmon fillets (thawed if frozen)
- 2 slices sprouted Ezekiel bread, toasted until golden brown
- 1 TBS prepared horseradish
- 3 TBS fresh parsley, roughly chopped
- 2 TBS fresh dill, roughly chopped
- 2 TBS olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
For the Salad:
- 8 oz fresh arugula
- 2 TBS olive oil
- Juice of 1/2 large lemon
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 TBS pomegranate seeds (thawed if frozen)
Instructions
- Heat oven to 400º F.
- 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.
- 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.
- 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.
- To the food processor add the horseradish, olive oil, salt and pepper. Pulse a few times to bring the mixture together.
- Top the salmon with the mixture, press it into the salmon so the mixture will adhere.
- 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.
- In a medium bowl, toss the greens, lemon juice, oil, salt and pepper and pomegranates. Serve alongside the salmon.
Find it online: https://brimckoy.com/herb-crusted-salmon/