Parmesan-Crusted Salmon

with fresh arugula salad and balsamic vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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 tossed with a Dijon and balsamic dressing you whip up yourself.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • Info
    12 oz. Salmon Fillets
  • Info
    1 oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 oz. Dijon Mustard
  • ½ oz. Balsamic Vinegar
  • 1 tsp. Sugar
  • 4 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    431
  • Carbohydrates
    20g
  • Fat
    22g
  • Protein
    42g
  • Sodium
    885mg

Recipe Steps

You Will Need

  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Halve tomatoes. Peel and slice shallot into very thin rounds. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper. If using bone-in pork chops, sirloin steaks, or chicken breasts, pat dry and season both sides same amount.

  • 2

    Make the Parmesan-Panko Crust

    In a mixing bowl, combine Parmesan, panko, 1 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.

  • 3

    Roast the Salmon

    Place salmon on prepared baking sheet, skin-side down, and brush each with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top evenly with Parmesan-panko mixture, pressing gently to adhere. Roast in hot oven until crust browns and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. If using bone-in pork chops, sirloin steaks, or chicken breasts, follow same instructions. If using pork chops or steaks, roast in hot oven until pork chops or steaks reach a minimum internal temperature of 145 degrees, 16-20 minutes. If using chicken, roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. While salmon roasts, make vinaigrette.

  • 4

    Make the Balsamic Vinaigrette

    In another mixing bowl, combine remaining Dijon, balsamic vinegar, sugar, and a pinch of salt and pepper. Slowly pour in 1 Tbsp. olive oil while whisking or stirring vigorously. Slowly adding oil helps oil and vinegar mix smoothly.

  • 5

    Make Salad and Finish Dish

    Separate and reserve 2 tsp. balsamic vinaigrette. Add arugula, grape tomatoes, and shallot (to taste) to bowl with remaining dressing and toss. Plate dish as pictured on front of card, placing salmon on reserved balsamic vinaigrette. Bon appétit!

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