Parmesan-Crusted Salmon

with fresh arugula salad and balsamic vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
Carb Conscious
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 Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • ¾ oz. Dijon Mustard
  • ½ fl. oz. Balsamic Vinegar
  • 1 tsp. Sugar
  • 4 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    611
  • Carbohydrates
    23g
  • Fat
    40g
  • Protein
    42g
  • Sodium
    1100mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve grape 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.

  • Step 2 - Make the Parmesan-Panko Crust
    2

    Make the Parmesan-Panko Crust

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

  • Step 3 - Roast the Salmon
    3

    Roast the Salmon

    Place salmon on prepared baking sheet, skin side down, 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 browns and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon roasts, make vinaigrette.

  • Step 4 - Make the Balsamic Vinaigrette
    4

    Make the Balsamic Vinaigrette

    In another mixing bowl, combine remaining Dijon, balsamic vinegar, sugar, and a pinch of salt and pepper. Whisk in 1 Tbsp. olive oil.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Reserve 2 tsp. balsamic vinaigrette to sauce salmon. Add arugula, grape tomatoes, and shallot (to taste) to bowl with remaining dressing and toss. Alternatively, serve dressing on side to control amount.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Plate dish as pictured on front of card, saucing salmon with reserved balsamic vinaigrette. Bon appétit!