After getting back from two months in Europe, I’ve been cleaning up my diet and cooking more at home. (So long daily doses of Jamon Iberico and a glasses of vino Tinto.) One of our favorite dishes is Baked Salmon with dill and dijon on top of a spinach salad.
I love Salmon. Salmon is a great staple to add to your lunch or dinner rotation. It’s high in protein, low in calories and fat, but off the charts with omega-3s.
This salmon recipe tastes fancy and delicious. It is surprisingly very easy and quick to make. The inspiration for this came from our favorite a dish that we had in during our travels. The dijon and dill combined gives the salmon a burst of fantastic flavor. And, the amazing taste of the aged balsamic that we purchased in Modena adds an elevation of flavor.
What You’ll Need
4 3.5 oz salmon fillets
1 Tbsp Dijon mustard
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp of fresh lemon juice
1/2 onion, thinly sliced slices
Fresh Dill springs
4 cups baby spinach
2 radish, thinly sliced
4 Crimini mushrooms, sliced
1 Tbsp sliced almonds
Aged balsamic
What You’ll Need To Know
Preheat the oven to 450° F. Line a rimmed baking sheet with foil.
In a small bowl, mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1 Tbsp Dijon mustard, ½ tsp salt, and ⅛ tsp of pepper.
Slice salmon into even portions. Lay them onto a lined baking dish with the skin-side-down. Generously brush all sides of salmon with sauce and top with a layer of dill and fresh slices of thinly cut onion.
Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t overcook or it will be dry.
In a large bowl, add the spinach, radish, mushrooms, aged balsamic, and pepper and mix together. Plate you salad mix and sprinkle the almond slices, topping it with a salmon fillet on each.
There you have it! An easy, excellent dish.
Recipe makes 4.
