Dijon Crusted Salmon with Simple Arugula Salad [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 1 serving 1x
- For the salmon:
- 1 fillet of salmon
- 1 teaspoon dijon mustard
- 1/2 teaspoon lemon juice
- 1 slice of whole grain bread, crust cut off
- 1/4 teaspoon paprika
- 1 teaspoon olive oil
- For the arugula salad:
- 2 cups arugula, packed (2 green containers)
- 2 teaspoons lemon juice
- 3 teaspoons olive oil
- 1/2 clove of garlic, grated using a microplane (or very finely minced)
- 1/4 teaspoon dijon mustard
- Preheat your oven to 350 degrees
- Season your salmon fillet with salt and pepper
- Spread the dijon mustard evenly over the top
- Pour your lemon juice as evenly as you can over the mustard and fish
- Break your slice of whole wheat bread into chunks, and place the chunks into a blender or food processor
- Blend the bread until it turns into crumbs, no chunks remain
- Season the breadcrumbs with salt and pepper. Stir in the paprika
- Sprinkle the breadcrumbs in an even layer over top of the dijon mustard (you may not need all the breadcrumbs – it depends on the size of your fillet. I had some leftover)
- Drizzle 1 teaspoon of olive oil over the bread crumbs as evenly as possible
- Place the salmon on a baking sheet and bake in the oven for 10 minutes (or until your salmon is cooked to your liking)
- Meanwhile, make your dressing
- Mix all the dressing ingredients together in a small bowl or container (lemon juice, olive oil, salt/pepper, garlic, and dijon mustard)
- Place the arugula in a salad bowl, dress it, and toss to combine. You may not need all the dressing – it will depend on preference
- Serve the salmon and arugula salad together!
