Baked Salmon with Dill and Dijon Salad
After getting back from two months in Europe, I've been cleaning up my diet and cooking more at home. (So long daily doses of Jamon Iberico and a glasses of vino Tinto.) One of our favorite dishes is Baked Salmon with dill and dijon on top of a spinach salad.
I love Salmon. Salmon is a great staple to add to your lunch or dinner rotation. It's high in protein, low in calories and fat, but off the charts with omega-3s.
This salmon recipe tastes fancy and delicious. It is surprisingly very easy and quick to make. The inspiration for this came from our favorite a dish that we had in during our travels. The dijon and dill combined gives the salmon a burst of fantastic flavor. And, the amazing taste of the aged balsamic that we purchased in Modena adds an elevation of flavor.
What You'll Need
4 3.5 oz salmon fillets
1 Tbsp Dijon mustard
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp of fresh lemon juice
1/2 onion, thinly sliced slices
Fresh Dill springs
4 cups baby spinach
2 radish, thinly sliced
4 Crimini mushrooms, sliced
1 Tbsp sliced almonds
What You'll Need To Know
Preheat the oven to 450° F. Line a rimmed baking sheet with foil.
In a small bowl, mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1 Tbsp Dijon mustard, ½ tsp salt, and ⅛ tsp of pepper.
Slice salmon into even portions. Lay them onto a lined baking dish with the skin-side-down. Generously brush all sides of salmon with sauce and top with a layer of dill and fresh slices of thinly cut onion.
Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't overcook or it will be dry.
In a large bowl, add the spinach, radish, mushrooms, aged balsamic, and pepper and mix together. Plate you salad mix and sprinkle the almond slices, topping it with a salmon fillet on each.
There you have it! An easy, excellent dish.
Recipe makes 4.