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.
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.
Make the Parmesan-Panko Crust
Combine Parmesan, panko, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, saucing salmon with reserved balsamic vinaigrette. Bon appétit!