Baked Herb-Crusted Salmon with Beet and Cucumber Salad

Units:
Servings: Prep Time: 15 Cook Time: 20

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix Dijon mustard and honey.
  3. Brush salmon fillets with the mustard mixture.
  4. In another bowl, combine panko, parsley, dill, olive oil, salt, and pepper.
  5. Press breadcrumb mixture onto the salmon fillets.
  6. Place salmon on a baking sheet and bake for 15-20 minutes until cooked through.
  7. Toss sliced beets and cucumbers with lemon juice, olive oil, salt, and pepper.
  8. Serve salmon with beet and cucumber salad.

Notes

This dish combines Canadian and Italian flavors for a simple yet gourmet experience.

Dietary Tags

Recipe By:

Chef AI

Baked Herb-Crusted Salmon with Beet and Cucumber Salad

Ingredients

  • 4 salmon fillets
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons parsley, chopped
  • 1 tablespoon dill, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 bunch fresh beets with tops, peeled and sliced
  • 2 medium cucumbers, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix Dijon mustard and honey.
  3. Brush salmon fillets with the mustard mixture.
  4. In another bowl, combine panko, parsley, dill, olive oil, salt, and pepper.
  5. Press breadcrumb mixture onto the salmon fillets.
  6. Place salmon on a baking sheet and bake for 15-20 minutes until cooked through.
  7. Toss sliced beets and cucumbers with lemon juice, olive oil, salt, and pepper.
  8. Serve salmon with beet and cucumber salad.