I know this recipe sounds uber healthy and maybe even meh…Savory Herb Crusted Salmon?
Also, how can you top sheet pan nachos with pickled red onions and goat cheese?
But I am here for it and I’m convinced you’ll be here for it t0o!
Also? My healthier version of breadcrumbs hack has changed my kitchen game.
Helthier Herb Crusted Salmon
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:
- I almost never have bread on hand.
- 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!Print
Savory Herb Crusted Salmon
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings
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)
- Heat oven to 400º F.
- 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.
- 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.
- 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.
- To the food processor add the horseradish, olive oil, salt and pepper. Pulse a few times to bring the mixture together.
- Top the salmon with the mixture, press it into the salmon so the mixture will adhere.
- 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.
- In a medium bowl, toss the greens, lemon juice, oil, salt and pepper and pomegranates. Serve alongside the salmon.