Back to Herb-Crusted Salmon with Spinach Salad All Reviews for Herb-Crusted Salmon with Spinach Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 25 mins Servings: 4 ed103954b_0908_herb_salmon.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 25 mins Servings: 4 ed103954b_0908_herb_salmon.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

ed103954b_0908_herb_salmon.jpg

ed103954b_0908_herb_salmon.jpg

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (23)

 Add Rating & Review     124 Ratings   5 star values:        32    4 star values:        40    3 star values:        28    2 star values:        16    1 star values:        8

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Reviews (23)

Add Rating & Review     124 Ratings   5 star values:        32    4 star values:        40    3 star values:        28    2 star values:        16    1 star values:        8

Add Rating & Review

124 Ratings 5 star values: 32 4 star values: 40 3 star values: 28 2 star values: 16 1 star values: 8

124 Ratings 5 star values: 32 4 star values: 40 3 star values: 28 2 star values: 16 1 star values: 8

124 Ratings 5 star values: 32 4 star values: 40 3 star values: 28 2 star values: 16 1 star values: 8

  • 5 star values: 32 4 star values: 40 3 star values: 28 2 star values: 16 1 star values: 8

    Martha Stewart Member     Rating: 4 stars       08/17/2014   Simple, quick and easy! Followed the recipe as directed but did not use all of the 2 Tablespoons of Dijon mustard. Thought it might be too overpowering (as another reviewer mentioned). Only used enough to moisten the salmon for the crumb topping to adhere. Delicious! Everyone in the family enjoyed it!  

Martha Stewart Member     Rating: 5 stars       03/23/2013   Wonderful! This recipe was fantastic! I paired it with Lemon Fingerling Potatoes (also from this site) and everyone loved it! So simple and so delicious! Will definitely be making this again!  

Martha Stewart Member     Rating: Unrated       01/21/2013   I just made this tonight, and we really liked it. Next time, I will use half this much parsley; I may also double the sauce so that I can use it when plating the salmon! I may also broil it a bit at the end to finish toasting the bread crumbs.  

Martha Stewart Member     Rating: Unrated       07/19/2012   I made this recipe tonight, and it was DELICIOUS. My husband and I loved it. I used skin-on fillets and cooked them on the grill. They were fantastic. I had to add about 3 minutes to the cooking time, and they were perfectly cooked.  

Martha Stewart Member     Rating: 5 stars       07/18/2012   I made this recipe last night and it was an unqualified success! We loved it. The only change I made was to use whole wheat bread, as I never buy white bread. Another poster mentioned that the recipe doesn't state that you need to toast the bread first. Since I wasn't making bread crumbs, when I pulsed the cut-up bread in my food processor, I had no problems. This recipe will definitely be added to the rotation.  

Martha Stewart Member     Rating: Unrated       08/23/2011   This recipe is super quick, easy and yummy! I won't use quite as much Dijon mustard next time because it can be over powering. I paired it with broccolini as well as the spinach, YUM!  

Martha Stewart Member     Rating: 3 stars       04/25/2011   The Spinach salad and fish compliment each other well. I found this goes well with sea bass but didn't like how it came out with dory.  

Martha Stewart Member     Rating: Unrated       03/14/2011   Tried it last night! It was easy and quick, loved it!  

Martha Stewart Member     Rating: Unrated       01/30/2011   The bread most certainly does not need to be toasted. I generally do not use white bread but I used it for this recipe and it worked out just fine. The dish was very nice and I served with a ncie salad and green beans as well as brown rice.  

Martha Stewart Member     Rating: Unrated       01/04/2011   Recipe doesn't mention that the bread should be toasted before processing! Otherwise all you get is bread dough! :) Agree that 100% whole wheat, Grain breads would be a much healthier and better choice for the bread. Or Progresso Italian style bread crumbs might be tasty as well.  

Martha Stewart Member     Rating: Unrated       09/02/2010   This recipe is soooooooo good! I used multigrain bread instead of white, which makes it even healthier.  

Martha Stewart Member     Rating: Unrated       07/27/2010   LOVED THIS! we also substituted panko breadcrumbs (about 1/4 c. per slice of bread) since that's what we had on hand. will definitely be adding this one to the roster :) we didn't make the salad, but had quinoa with chopped veggies in it.  

Martha Stewart Member     Rating: Unrated       04/14/2010   Absolutely delicious! The Dijon adds a little "zing" to the taste. Loved the salad too. Both recipes were quick and easy to make.  

Martha Stewart Member     Rating: Unrated       04/08/2010   Very easy, very quick, and very yummy! I made a honey dijon dressing to go with it, which complimented everything nicely.  

Martha Stewart Member     Rating: Unrated       03/31/2010   So why isn't the nutritional info provided? I guess I can figure it out on my own but it would be so much easier. Am I missing something?  

Martha Stewart Member     Rating: Unrated       05/02/2009   So yummy! I zested the lemon and added it to the breadcrumb mixtures- its was so good. and great not to waste that wonderful zest.  

Martha Stewart Member     Rating: Unrated       03/19/2009   Amazingly easyfor how wonderfully flavorful the salmon turns out. Made this several times, in winter I serve it with steamed vegetables instead of a salad. ( or Butternut squash halves stuffed with Kashi's 7 grain pilaf, shiitake and a bit of cottage cheese)  

Martha Stewart Member     Rating: Unrated       02/09/2009   oh my goodness! I just loved this salmon.. my family of 2.5 at the WHOLE thing in one sitting. the salad is fresh and wonderful. Dont pass this one up  

Martha Stewart Member     Rating: Unrated       02/06/2009   Delicious! Used half the cauliflower head to make a cauliflower puree with butter, which was a nice side. Would definitely make this again.  

Martha Stewart Member     Rating: Unrated       01/29/2009   I JUST MADE THIS LAST NIGHT FOR DINNER....I WAS A HIT.TO ADD A LITTLER MORE OF A HEALTHY EDGE TO IT,I SUBSTITUTED WHOLE WHEAT BREAD FOR WHIE BREAD.I WILL BE MAKING THIS AGAIN!!!!  

Martha Stewart Member     Rating: Unrated       12/02/2008   This may be my all time favorite Everyday Food recipe. So easy to make and tastes amazing!  

Martha Stewart Member     Rating: Unrated       11/08/2008   I made this for dinner tonight. I substituted panko bread crumbs instead of white bread and left out the parsley (I didn't have any) and it was so easy and really tasty. Like every other EF recipe I've made, I'll be doing this one again.  

Martha Stewart Member     Rating: Unrated       08/28/2008   add chopped pecans to crust mixture for a change...wonderful

    Martha Stewart Member

    Rating: 4 stars 08/17/2014

Simple, quick and easy! Followed the recipe as directed but did not use all of the 2 Tablespoons of Dijon mustard. Thought it might be too overpowering (as another reviewer mentioned). Only used enough to moisten the salmon for the crumb topping to adhere. Delicious! Everyone in the family enjoyed it!

Rating: 4 stars

Rating: 5 stars 03/23/2013

Wonderful! This recipe was fantastic! I paired it with Lemon Fingerling Potatoes (also from this site) and everyone loved it! So simple and so delicious! Will definitely be making this again!

Rating: 5 stars

Rating: Unrated 01/21/2013

I just made this tonight, and we really liked it. Next time, I will use half this much parsley; I may also double the sauce so that I can use it when plating the salmon! I may also broil it a bit at the end to finish toasting the bread crumbs.

Rating: Unrated

Rating: Unrated 07/19/2012

I made this recipe tonight, and it was DELICIOUS. My husband and I loved it. I used skin-on fillets and cooked them on the grill. They were fantastic. I had to add about 3 minutes to the cooking time, and they were perfectly cooked.

Rating: 5 stars 07/18/2012

I made this recipe last night and it was an unqualified success! We loved it. The only change I made was to use whole wheat bread, as I never buy white bread. Another poster mentioned that the recipe doesn’t state that you need to toast the bread first. Since I wasn’t making bread crumbs, when I pulsed the cut-up bread in my food processor, I had no problems. This recipe will definitely be added to the rotation.

Rating: Unrated 08/23/2011

This recipe is super quick, easy and yummy! I won’t use quite as much Dijon mustard next time because it can be over powering. I paired it with broccolini as well as the spinach, YUM!

Rating: 3 stars 04/25/2011

The Spinach salad and fish compliment each other well. I found this goes well with sea bass but didn’t like how it came out with dory.

Rating: 3 stars

Rating: Unrated 03/14/2011

Tried it last night! It was easy and quick, loved it!

Rating: Unrated 01/30/2011

The bread most certainly does not need to be toasted. I generally do not use white bread but I used it for this recipe and it worked out just fine. The dish was very nice and I served with a ncie salad and green beans as well as brown rice.

Rating: Unrated 01/04/2011

Recipe doesn’t mention that the bread should be toasted before processing! Otherwise all you get is bread dough! :) Agree that 100% whole wheat, Grain breads would be a much healthier and better choice for the bread. Or Progresso Italian style bread crumbs might be tasty as well.

Rating: Unrated 09/02/2010

This recipe is soooooooo good! I used multigrain bread instead of white, which makes it even healthier.

Rating: Unrated 07/27/2010

LOVED THIS! we also substituted panko breadcrumbs (about 1/4 c. per slice of bread) since that’s what we had on hand. will definitely be adding this one to the roster :) we didn’t make the salad, but had quinoa with chopped veggies in it.

Rating: Unrated 04/14/2010

Absolutely delicious! The Dijon adds a little “zing” to the taste. Loved the salad too. Both recipes were quick and easy to make.

Rating: Unrated 04/08/2010

Very easy, very quick, and very yummy! I made a honey dijon dressing to go with it, which complimented everything nicely.

Rating: Unrated 03/31/2010

So why isn’t the nutritional info provided? I guess I can figure it out on my own but it would be so much easier. Am I missing something?

Rating: Unrated 05/02/2009

So yummy! I zested the lemon and added it to the breadcrumb mixtures- its was so good. and great not to waste that wonderful zest.

Rating: Unrated 03/19/2009

Amazingly easyfor how wonderfully flavorful the salmon turns out. Made this several times, in winter I serve it with steamed vegetables instead of a salad. ( or Butternut squash halves stuffed with Kashi’s 7 grain pilaf, shiitake and a bit of cottage cheese)

Rating: Unrated 02/09/2009

oh my goodness! I just loved this salmon.. my family of 2.5 at the WHOLE thing in one sitting. the salad is fresh and wonderful. Dont pass this one up

Rating: Unrated 02/06/2009

Delicious! Used half the cauliflower head to make a cauliflower puree with butter, which was a nice side. Would definitely make this again.

Rating: Unrated 01/29/2009

I JUST MADE THIS LAST NIGHT FOR DINNER….I WAS A HIT.TO ADD A LITTLER MORE OF A HEALTHY EDGE TO IT,I SUBSTITUTED WHOLE WHEAT BREAD FOR WHIE BREAD.I WILL BE MAKING THIS AGAIN!!!!

Rating: Unrated 12/02/2008

This may be my all time favorite Everyday Food recipe. So easy to make and tastes amazing!

Rating: Unrated 11/08/2008

I made this for dinner tonight. I substituted panko bread crumbs instead of white bread and left out the parsley (I didn’t have any) and it was so easy and really tasty. Like every other EF recipe I’ve made, I’ll be doing this one again.

Rating: Unrated 08/28/2008

add chopped pecans to crust mixture for a change…wonderful

All Reviews for Herb-Crusted Salmon with Spinach Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Herb-Crusted Salmon with Spinach Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest