Savory Herb Crusted Salmon

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



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)


  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, press 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 and pepper and pomegranates. Serve alongside the salmon.