Dijon Crusted Salmon with Simple Arugula Salad [21 Day Fix]

5 from 2 reviews


  • 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


  1. Preheat your oven to 350 degrees
  2. Season your salmon fillet with salt and pepper
  3. Spread the dijon mustard evenly over the top
  4. Pour your lemon juice as evenly as you can over the mustard and fish
  5. Break your slice of whole wheat bread into chunks, and place the chunks into a blender or food processor
  6. Blend the bread until it turns into crumbs, no chunks remain
  7. Season the breadcrumbs with salt and pepper. Stir in the paprika
  8. 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)
  9. Drizzle 1 teaspoon of olive oil over the bread crumbs as evenly as possible
  10. Place the salmon on a baking sheet and bake in the oven for 10 minutes (or until your salmon is cooked to your liking)
  11. Meanwhile, make your dressing
  12. Mix all the dressing ingredients together in a small bowl or container (lemon juice, olive oil, salt/pepper, garlic, and dijon mustard)
  13. 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
  14. Serve the salmon and arugula salad together!