Wednesday, November 28 – Simple Herb Crusted Salmon
Ingredients
For the salmon
- 2 salmon fillets (6oz each)
- 1 heaping tablespoon coconut flour
- 2 tablespoons fresh parsley (or dried, if you have on hand)
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- salt and pepper, to taste
For the salad
- 2 cups arugula
- ΒΌ red onion, sliced thin
- juice of 1 lemon
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees.
- Place salmon fillets on a parchment or foil lined baking sheet.
- Top your salmon off with olive oil and dijon mustard and rub into your salmon.
- In a small bowl, mix together your coconut flour, parsley, and salt and pepper.
- Use a spoon to sprinkle on your toppings on your salmon and then your hand to pat into your salmon.
- Place in oven for 10-15 minutes or until salmon is cooked to your preference. I cooked mine more on the medium rare side at 12 minutes.
- While the salmon is cooking, mix together your salad ingredients.
- When salmon is done, place salmon on top of salad and consume.