Parmesan-Crusted Salmon with fresh arugula salad and basil-balsamic vinaigrette

Ingredients

Seafood
- 2 Salmon, Fillets

Produce
- 4 oz Baby arugula
- 2 Basil, sprigs
- 4 oz Grape tomatoes
- 1 Shallot

Condiments
- 1/2 fl oz Balsamic vinegar
- 3/4 oz Dijon mustard

Baking & Spices
- 1 tsp Sugar

Bread & Baked Goods
- 1/4 cups Panko breadcrumbs

Dairy
- 1 oz Parmesan cheese, grated

Time
Total: 40M

Found on homechef.com

Description

Salmon and cheese, you ask? Don’t knock it ‘til you’ve tried it! Throw out the old rule about not combining fish and cheese and try this Dijon, Parmesan, and panko-crusted salmon. It’s served with a fabulous arugula salad topped with a Dijon, balsamic, and basil dressing you whip up yourself.

Halve grape tomatoes. Stem basil and reserve a few small leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips. Peel and slice shallot into very thin rounds. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Combine Parmesan, panko, a pinch of salt and pepper, and 1 Tbsp. olive oil in a small bowl.

Place salmon on prepared baking sheet and brush each top with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top with Parmesan-panko crust and place on top rack in oven. Bake until crust has browned and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon bakes, prepare vinaigrette.

In a medium mixing bowl, combine remaining Dijon, balsamic vinegar, sugar, sliced basil (reserve leaves for garnish), and a pinch of salt and pepper. Stir, and whisk in 2 Tbsp. olive oil.

Place arugula, grape tomatoes, shallots (to taste), and in bowl with dressing and toss.

Place salad on plate. Serve salmon atop salad and garnish with reserved basil leaves.

Engaging. Instinctive. Curious.

Directions

1 Before Cooking Move oven rack to upper third position. Preheat oven to 400 degrees Thoroughly rinse produce and pat dry Prepare a baking sheet with foil Prepare the Ingredients Halve grape tomatoes. Stem basil and reserve a few small leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips. Peel and slice shallot into very thin rounds. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper. 2 Make the Parmesan-Panko Crust Combine Parmesan, panko, a pinch of salt and pepper, and 1 Tbsp. olive oil in a small bowl. 3 Bake the Salmon Place salmon on prepared baking sheet and brush each top with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top with Parmesan-panko crust and place on top rack in oven. Bake until crust has browned and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon bakes, prepare vinaigrette. 4 Make the Balsamic Vinaigrette In a medium mixing bowl, combine remaining Dijon, balsamic vinegar, sugar, sliced basil (reserve leaves for garnish), and a pinch of salt and pepper. Stir, and whisk in 2 Tbsp. olive oil. 5 Make the Salad Place arugula, grape tomatoes, shallots (to taste), and in bowl with dressing and toss. 6 Plate the Dish Place salad on plate. Serve salmon atop salad and garnish with reserved basil leaves. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition

Nutrition per serving Calories 554 Carbohydrates 22g Fat 34g Protein 48g Sodium 536mg

Serves: 2 servings
TotalTime: PT40M

homechef.com

200 0 2017-08-04 04:52:36

Title:	Parmesan-Crusted Salmon with fresh arugula salad and basil-balsamic vinaigrette
Descrition:	Salmon and cheese, you ask? Don’t knock it ‘til you’ve tried it! Throw out the old rule about not combining fish and cheese and try this Dijon, Parmesan, and panko-crusted salmon. It’s served with a fabulous arugula salad topped with a Dijon, balsamic, and basil dressing you whip up yourself.

Parmesan-Crusted Salmon with fresh arugula salad and basil-balsamic vinaigrette