Walnut Rosemary Crusted Salmon w/Side Mediterranean Salad

🧂 Ingredients

• 2 tsp Dijon mustard
• 1 clove garlic

  minced
• 1 lemon

  zested
• 1 small lemon, juiced
• 1 tsp chopped fresh rosemary
• ½ tsp honey
• ½ tsp kosher salt
• ¼ tsp crushed red pepper
• 3 tbsp panko breadcrumbs
• 3 tbsp finely chopped walnuts
• 1 tsp extra-virgin olive oil
• 1 skinless salmon fillet

  for each person
• Chopped fresh parsley and lemon wedges

  for garnish
• 5 ounces baby arugula
• 15 oz. can chickpeas, rinsed and drained
• 1/2 small red onion

  peeled and thinly sliced
• 1/2 of a cucumber

  thinly sliced
• ½ cup Kalamata Olives

  halved
• 1/2 cup diced roasted red peppers or sun-dried tomatoes

  sliced
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp Salt & pepper to taste
• 1 small clove garlic

  minced

Instructions

• 1 Preheat oven to 425 degrees F.
• 2 Line a large rimmed baking sheet with parchment paper or foil.
• 3 Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and
  crushed red pepper in a small bowl.
• 4 Combine panko, walnuts and oil in another small bowl.
• 5 Place salmon on the prepared baking sheet.
• 6 Spread the mustard mixture over the fish
• 7 Next, sprinkle with the panko mixture, pressing to adhere.
• 8 Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending
  on thickness.
• 9 Sprinkle with parsley and serve with lemon wedges.
• 10 Combine the salad ingredients in a salad bowl
• 11 Mix Vinaigrette Ingredients together
• 12 Toss salad with Vinaigrette and serve with the salmon

Nutrition Info