Herb-Crusted Salmon on Greens

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  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated peeled fresh ginger
  • 2 teaspoons Dijon mustard
  • 6 tablespoons vegetable oil, divided
  • 2 6- to 7-ounce skinless salmon fillets
  • 2 1/2 tablespoons finely chopped fresh dill, divided
  • 2 1/2 tablespoons finely chopped fresh basil, divided
  • 1 5-ounce bag mixed baby greens

Recipe Preparation

  • Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper.

  • Brush salmon on both sides with 1 tablespoon oil; sprinkle with salt and pepper, then 1 tablespoon dill and 1 tablespoon basil. Press herbs to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon, herb side down; sauté 4 minutes. Turn over; sauté until salmon is just opaque in center, about 5 minutes.

  • Toss greens with remaining herbs and some dressing. Divide between 2 plates. Top with salmon and remaining dressing.

Reviews Section

Parmesan Herb Crusted Salmon

On one of my trips back home to Australia a couple of years ago my sister cooked salmon for dinner one night. Now I’m not a big fan of salmon unless it’s smoked so I surprised by how much I enjoyed it. The salmon was perfectly cooked & had a crunchy, lemony breadcrumb topping. Of course I asked her for the recipe. Turns out she’d cheated a little – it was a prepared Jamie Oliver product she’d bought from a local supermarket – Parmesan Herb Crusted Salmon (my title, not Jamie’s).

Nothing wrong with that, especially as it was so good. Cooking shortcuts here & there are smart timer-savers. The package directions state: coat the the raw salmon in the breadcrumb mixture then bake or fry. Then as it cooks you scurry to get some veggies cooked or a salad tossed (my words & not part of the package directions I’m sure). When I returned to my home to the US, I tried to replicate the crunchy breaded salmon I’d had back in Australia. And I think I nailed it. I’ve made it several times since, each time a little different because until now, I’ve never written down the recipe. My recipe is almost as fast to make as the ready-made version. And equally as good or dare I say…better.

I tend to changed the herb combination each time I cook this recipe. It’s really whatever I have growing or lurking in the fridge. Although I’ve specified Italian parsley, rosemary & thyme in the recipe, use whatever herbs you have on hand. Tarragon, rosemary & basil would be a lovely combination. Or just one herb, such as basil (which I think is in Jamie’s salmon). I have two big pots of basil on my windowsill in the kitchen. Silly me for not adding it, especially as it’s my fave. Salmon is robust in flavor so it can handle big flavors such as rosemary, so don’t be timid.

What I really enjoyed about this salmon recipe is the crunchy breadcrumb coating. You coat almost anything in breadcrumbs, cook it until crunchy & I will eat it. I stayed in Cody, Wyoming for a couple of months & ate a LOT of bull testicles, affectionately called “Rocky Mountain Oysters”. Those cowboys have the right idea to take something most people wouldn’t eat, slice ’em thin, coat ’em in breadcrumbs, deep-fry until golden & crunchy then serve ’em with a horseradish-meets-ketchup cocktail sauce. Those beauties were so darn good I ate them more times than I care to mention. Texture. It’s all about the texture. Ah, fun memories. And so much good food, wine & great company.

Serve the salmon with roasted beets & steamed green beans. Maybe a salad. Or as I did: steamed little new potatoes & roasted broccoli. The whole meal took about 30 minutes start to finish. Making this perfect for a quickie meal during the week that by all appearances, seems a little special. Serve with a chilled, dry rosé or pinot noir. Okay, I’m off to start clearing out our kitchen cupboards as the kitchen renos are starting very soon. Before I go, if you’re looking for more salmon recipes, what about Quick Asian Fishcakes (a 5 ingredient Jamie Oliver recipe on my site) or Smoked Salmon & Asparagus Pasta Salad ?

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Lets talk about recipes that call for breadcrumbs. We’ve got some options. We can either buy pre-made breadcrumbs or we need stale bread on hand. Or we can put fresh bread in the oven to dry it out. Two things:

  1. I almost never have bread on hand.
  2. I don’t have time to let the bread I don’t have on hand to dry out in the oven.

Also, I mostly eat gluten-free. But breadcrumbs are so amazing as a binding ingredient (meatballs!) or for any kind of herb crusted topping.

Then I realized I always ALWAYS have Ezekiel bread on hand. Ezekiel Bread is not gluten-free but it is healthier as it is made from sprouted grains. You keep it in the freezer to keep it fresh.

I decided to toast the bread (to dry it out) and add it to my food processor to see if it will make breadcrumbs.

It worked like a charm! I am a believer for life.

This salmon recipe is flavor-packed from the fresh dill and prepared horseradish.

Just pat the yummy herb mixture onto the salmon.

And bake for 15 minutes! Your house will smell amazing. Not fishy. It will smell like delicious herbs and crusty baked bread.

There are so many ways to serve this! I like to serve it with a simple arugula salad.

This salad does not need to have a lot going on because the salmon is so flavorful. The peppery bite of arugula and the bright citrusy burst of fresh lemon and fresh pomegranate seeds is all you need! (Pro tip, I get frozen pomegranates from Trader Joe’s to always have on hand!)

Be sure to cut these 2 6 oz. pieces of salmon in two to create 4 portions! You can also serve this salmon with crispy, oven roasted vegetables. You can serve it over gluten-free basmati rice! You can flake it into a salad! Sometimes I flake it up and keep it in an airtight container for the week. Throughout the week I’ll serve it for lunch mezze-platter-style with hummus, chia seed crackers, cheese and fresh veggies.

Really, we have so many options! And options make getting dinner to the table possible!


Preheat oven to 180°C. Line a baking tray with baking paper.


Place crumbs from salmon packet in a shallow bowl with the oil. Stir until well combined. Add the salmon, skin-side up, and turn to coat the sides (don’t coat the skin side). Place skin-side down on the lined tray. Bake for 15 mins or until just cooked through.


Meanwhile, melt the butter in a large frying pan. Add the brussels sprout and cook, turning, for 5 mins. Add the baby broccoli. Cook, turning, for 3 mins or until just tender. Add the beans and cook, tossing, for 2 mins or until vegetables are just cooked through. Transfer to a serving dish.


Heat the mash following packet directions. Transfer to a serving dish.


Serve the salmon with the cheddar mash and baby broccoli mixture. Season.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare the Ingredients

Stem dill and parsley and coarsely chop. Stem oregano and mince. Trim cucumber and cut into ¼” rounds. Halve olives lengthwise. Zest and halve lemon. Cut one half into wedges and juice the other half. Pat salmon dry, and season flesh side with ¼ tsp. salt and ¼ tsp. pepper.

Make Topping and Bake Salmon

Combine dill, parsley, feta, and lemon zest in a mixing bowl. Place salmon on prepared baking sheet, skin side down, and top with feta-herb mixture. Bake in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. Rest cooked salmon 5 minutes. While salmon bakes, make vinaigrette.

Make the Vinaigrette

In another mixing bowl, whisk together 1 Tbsp. lemon juice, sugar, oregano, 1 Tbsp. olive oil, and a pinch of salt and pepper.

Toss the Salad

While salmon rests, add arugula, roasted red peppers, Kalamata olives, cucumbers, and a pinch of salt and pepper to bowl with vinaigrette and toss to combine.

Finish the Dish

Plate dish as pictured on front of card, squeezing remaining lemon (to taste) over salmon. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

A Dietitian's Eats

This recipe will impress the whole family and any friends that may be popping around for a catchup in the new year.

Not only does this dish boast healthy fats for cardiovascular health, it is quick to prepare and tastes sensational.

Ingredients for salmon

  • ½ cup of macadamia nuts
  • Rind of 1 lemon (finely grated)
  • 1 garlic clove, crushed
  • ½ cup chopped parsley
  • Small amount of salt to season
  • 4 x 150g salmon fillets with skin on
  • Lemon wedges to serve

  1. Preheat oven to 220ºC.
  2. Place macadamia nuts, lemon rind, parsley, garlic and salt in a food processor and process until combine.
  3. Place the salmon flesh side up on a baking tray lined with baking paper and spread the paste evenly over the fleshy part of the salmon, press on evenly using your fingers.
  4. Cook salmon for

Serve with salad or steamed greens for a light meal.

I hope that 2014 brings you all much love, happiness, health and good food!

Herb crusted salmon with sweet corn mash

Oven-baked Petuna salmon served with a leafy green salad or warm greens.



Herb crust:

2 tablespoons extra virgin olive oil
½ onion, diced
2 garlic cloves, finely diced
1 cup fresh breadcrumbs
3 tablespoons chopped coriander leaves
3 tablespoons chopped parsley
1 tablespoon grated lemon zest
1 teaspoon smoky paprika
40g butter, melted
4 X 200g salmon fillets, skin off

Sweet corn mash:

1 tablespoon butter
1 onion, finely diced
3 corn cobs, kernels removed
2 tablespoons instant polenta
3 tablespoons cream
1/3 cup water



To make the herb crust, heat the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until soft. Remove from the heat and add the remaining ingredients, stir to combine.

Line a roasting tray with baking paper and place the four salmon fillets onto the tray. Press the herb crust on to the top of the salmon fillets. Bake in the oven for 10 minutes.

Meanwhile to make the sweet corn mash, panfry the butter and onion until soft then add the corn, polenta, cream and water . Season with a little sea-salt and freshly ground black pepper. Cook for 5-6 minutes, or until the mixture has thickened and the corn is a golden colour.


Serve the baked salmon with the sweet corn mash and a green salad if desired.

For more Petuna Atlantic Salmon TM recipes as well as recipes for Petuna Ocean Trout TM ,
visit www.petuna.com

Herb crusted salmon + my bright summer salad w/ herb dressing

I’m excited to share the first of my Xmas recipes for this year. I love the idea of serving fish on Xmas day. It perfectly captures the lightness and fresh flavour that suits a New Zealand Xmas. This whole roasted side of salmon is an easy way to feed a crowd and is visually stunning.

The salad embraces all that is great about the season: sweetcorn, bright cherry tomatoes, summer herbs and greens from the garden. Use my recipe as a starting point and add in your own favourite ingredients.

Both of these recipes were created for my friends at Nautilus Estate wines. In particular their Southern Valleys Pinot Noir would be lovely with the salmon. It’s a surprising but utterly delicious match and their fabulous Sauvignon Blanc loves herby summer salads.

I’ve got loads more Xmas recipes ahead. Including some irresistible desserts.

Herb crusted salmon

1 side salmon (between 1.2 - 1.5 kgs)

1 cup panko breadcrumbs (use GF crumbs to make gluten free

1 ½ packed cups fresh herbs (I used parsley and basil)

Preheat to oven to 180 degrees Celsius (or a bit higher if you know that your oven doesn’t run very hot).

Take the salmon from the fridge 30 minutes before you’ll be cooking it.

Place the breadcrumbs, herbs, lemon zest and salt into a food processor. Blitz until the herbs are well chopped.

Lay the salmon skin-down on an oven-proof tray double lined with baking paper. Spoon the breadcrumbs on top. You may not need all the crumb topping (depending on the size of your salmon). Spray liberally with olive oil. Roast for 20 - 25 minutes. Do not overcook!! You really want the salmon to be just-cooked and moist.

Remove from the oven and use the baking paper to carefully transfer to your serving dish. Leave to rest for 10 minutes. Serve immediately or allow to cool to room temperature. Serve with dill yoghurt and citrus wedges.

Leftover salmon will last up to 3 days in an airtight container in the fridge.

Halloumi, corn and radish salad w/ herb dressing

Serves 6 as a side

2 cobs sweet corn – outer husks removed

2 small cos lettuces – leaves separated and washed

250g cherry tomatoes - halved

4 radishes – sliced very thinly

60mls good quality olive oil

1 small garlic clove – finely diced

Large handful fresh basil

Large handful fresh mint leaves

Sea salt and cracked black pepper to season.

To serve: additional fresh herbs to garnish

Use a blender or hand blender to blitz the salad dressing ingredients until smooth. Season well. Set aside until serving time.

Bring a large pot of water to a boil. Carefully drop the corn into the water and cook for 1 minute. Run under cold water to halt cooking and keep the corn sweet and firm. Run a knife down the cob lengthways to take off the kernels. This can be quite rustic. Some stay together in big pieces and others break apart.

Ideally cook the halloumi as close to serving time as possible

Cut the block of halloumi into ½ cm pieces lengthways. Heat 2 tablespoons of oil over a medium / high heat. Fry the halloumi until golden brown on each side. Place on a paper towel to blot excess oil.

To assemble

Lay the cos lettuce leaves out on a large platter. Top with the cherry tomatoes, corn and radishes. Top with the halloumi pieces and drizzle generously with the dressing. Garnish with fresh herbs, a grind of cracked black pepper and serve immediately.

Herb Crusted Salmon with Seasoned Zucchini Coins

2. Bake McCain® Superfries® Homestyle Red Skin Potato Wedges according to package directions.

3. Meanwhile, in a bowl, combine mayonnaise, basil, butter, parsley, thyme, lemon zest and juice. Arrange salmon fillets on a parchment- lined baking sheet, skin side down, and divide herb topping equally between the four fillets, covering the tops completely. Season with salt and pepper to taste. Bake on the lower rack for 15 minutes or until opaque and fish flakes easily when tested with a fork.

4. Meanwhile, in a large skillet, heat oil on medium heat, sauté shallots until transparent. Add zucchini and sauté until lightly golden and softened.

5. Serve salmon with McCain® Superfries® Homestyle Red Skin Potato Wedges and zucchini coins.

1. Add 1 tbsp (15mL) chopped capers to your herb topping for variety!

2. Leftovers make a great addition to your favourite salad greens for a brown bag lunch at work!

Watch the video: Chef in Training Roasted Salmon with Green Herbs

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