Walnut Rosemary Crusted Salmon & Spinach Salad
Walnut Rosemary Crusted Salmon & Spinach Salad
Try this delightful combination of flaky salmon set atop a bed of Fresh Express® French Blue Cheese Salad Kit for restaurant experience at home.
Ingredients
- 2 (8-ounce) packages Fresh Express® French Blue Cheese Salad Kits
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 3 tablespoons panko bread crumbs
- 3 tablespoons finely chopped walnuts
- 1 teaspoon olive oil
- 4 salmon fillets (about 6 ounces each)
- Lemon wedges, optional
Instructions
- Heat oven to 425°F. Line a sheet pan with parchment paper.
- Combine mustard, garlic, lemon juice, rosemary, honey, and salt in a small bowl. Combine bread crumbs, walnuts, and oil in another small bowl.
- Place salmon on the prepared sheet pan. Spread the mustard mixture over the fish; sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.
- Bake for 12 to 15 minutes or until the fish flakes easily with a fork.
- Place the greens from the Fresh Express® French Blue Cheese Salad Kits into a large bowl. Drizzle with dressings; mix well. Top with croutons and blue cheese.
- Evenly divide the salad among four plates. Top with salmon. Serve with a lemon wedge if desired.
Made with
