There are so many version of herb crusted salmon out there. Many use butter or a lot of oil to give the top of the Salmon that nice crispy, brown crust. But you don’t have too. Here we keep it simple and use just a handful of ingredients and still achieve a nice, crispy crust on our Salmon, with minimal extra fat!
Serve next to salad of mixed greens or baby spinach with some red onion, lemon juice and a couple of sprays from the Prepara or other oil mister and you have a fabulous meal for only 8 Points Plus!
- When I talk about olive oil spray, I use a Prepara Oil Mister. This is such a great kitchen investment if you are serious about watching your added fat intake. I use it for everything from air-popped popcorn, to salads, kale chips and to lightly coat pots and pans when all you really need is a quick spray. I also use Spectrum Canola Oil Cooking Spray but I don’t like to spray my pots and pans becuase the residue from the aerosol can builds up over time. I generally only use the Spectrum spray when i have lined a baking dish or cookie sheet with tin foil or in a Pyrex or glass cooking dish.
- Try to buy Wild Caught Salmon vs. Farm Raised every time! Here is a little more info on why it matters.
- Almost any sandwich bread will work for a crust but after trying many different brands, I like Trader Joe’s Whole Wheat Tuscan Pane the best. It is Whole Wheat but still light and airy enough to get crispy and doesn’t weigh down the Salmon. Throw one of these loaves in your freezer and keep it around for this Salmon dish, making bread crumbs and delicious sandwiches!
- 4 Wild Salmon fillets (weighing approximately 6 ounces each raw)
- kosher salt and fresh ground black pepper
- 1 Tablespoon Dijon Mustard
- 2 slices whole wheat sandwich bread
- 1 cup flat-leaf parsley
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon paprika
- pinch kosher salt and fresh ground black pepper
- pinch crushed red pepper flakes
- Olive Oil Mister
- mixed greens or baby spinach for salad
- 1 small red onion, sliced thin into half moons
- 1 large lemon
- Preheat oven to 450F.
- Line a baking sheet with aluminum foil.
- If Salmon has skin, do NOT spray baking sheet with any type of cooking spray or oil. This is because we don’t want to eat the skin as it adds a ton of fat to this dish. If you DON’T spray, when the Salmon is cooked, the skin will stick and you can easily remove the crusted salmon with a spatula and leave the fatty skin behind.
- On the other hand, if you bought your Salmon skinless, be sure to spray the tin foil with cooking spray or a quick mist of olive oil so that your Salmon doesn’t stick.
- Place Salmon fillets on baking sheet. Lightly salt and pepper fillets and then brush with Dijon Mustard. Set aside.
- In your food processor, combine bread, parsley, olive oil and spices.
- Pulse a couple times until it looks like this.
- Press ¼ of the mixture onto each of the fillets.
- Use your Olive Oil Mister or cooking spray to spray the top of each fillet.
- Place baking sheet in the oven and cook for 11 to 13 minutes until salmon is opaque but still moist. We like our Salmon on the medium-rare side so 11 minutes usually does it for me and then I let it rest for 2 to 3 minutes before serving.
- On each plate, pile some mixed greens or spinach, cut red onion and season with salt and pepper. Squeeze fresh lemon juice over the greens and spray with the Olive Oil Mister. Place 1 piece of Herb Crusted Salmon alongside the greens and serve!