Herb Crusted Salmon with Arugula & Roasted Tomato Salad.

  • 2 (5 oz) pkgs
    baby arugula
  • 1 pint
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    lemons
  • 1 ½ lb
    salmon fillet
  •  
    almond meal/flour
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 lemons
    2 (5 oz) pkgs baby arugula
    1 pint grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Preheat oven to 450°F.
  • 3
    Line a baking sheet with parchment paper. Using the back of a spoon, rub salmon filets with Dijon mustard and place in the middle of the pan.
    1 ½ lb salmon fillet
    2 tsp Dijon mustard
  • 4
    Place grape tomatoes on either side of the salmon filets. Drizzle tomatoes with oil and season with salt and pepper.
    2 tsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    Grate the zest from the lemons into a small bowl. Shave the parsley leaves off the stems; discard the stems and mince the leaves.
  • 6
    Add parsley to lemon zest and then add almond meal, salt and pepper and stir to combine.
    4 tbsp almond meal/flour
    1 tsp salt
    1 tsp black pepper
  • 7
    Top salmon with herb mixture and press so that the crumb adheres to the salmon. Place in the oven to bake for 8-10 minutes or until the salmon is nearly opaque.
  • 8
    While salmon cooks, make the dressing. Juice the lemons into a medium bowl; add olive oil, maple syrup, Dijon, salt and pepper, whisk to combine. Add arugula to the bowl and toss to coat.
    4 tbsp extra virgin olive oil
    4 tbsp pure maple syrup
    2 tbsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 9
    To serve, put salad on plates and top with roasted tomatoes and salmon filet. Enjoy!