Crumbed Salmon with Rocket & Pear Salad
Serves 4 | Prep 15 mins | Cook 20 mins
If you’re looking for a nutritious meal that is quicker to make than ordering most takeaway – this is the one! A quick and easy lunch or dinner option, this salmon recipe is abundant in omega-3 fatty acids, which can be amazing for reducing inflammation in the body, as well as supporting your immunity, skin health, brain and nervous system function.
Salmon also contains B vitamins, potassium and selenium. B vitamins must be consumed on a consistent basis since they are not stored by the body. B vitamins are supportive in keeping your metabolism in check and hormones balanced.
- 4 salmon fillets (with or without skin on)
- 2 pieces of a quality bread, such as sourdough, blitzed into crumbs (stale is best but you can still work with fresh)
- 2 tbsp parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tbsp dijon mustard
- 2 tbsp dukkah
- 4 big handfuls of rocket
- 1 pear, thinly sliced
- 23 radishes, thinly sliced
- 50 g goats cheese
- ¼ cup walnuts
- Dressing: 1 tablespoon extra virgin olive oil, juice of 1 lemon, 1 tablespoon balsamic vinegar
- Preheat oven to 190°C (375°F).
- Combine the bread crumbs with some salt and pepper, parsley and lemon zest in a shallow bowl.
- In a second shallow bowl whisk egg and stir in the dijon mustard.
- Dip one salmon fillet at a time into the egg mixture, then dip the fillet into the bread mixture. Repeat for all fillets. Sprinkle the dukkah over the top of each fillet (if using with skin, use the skinless side).
- Gently transfer the salmon on a baking tray lined with non-stick baking paper, top with the breadcrumb mixture and bake for 20 minutes or until golden and cooked to your liking.
Salad:
For the salad combine the rocket, pear, radish, goats cheese and walnuts and drizzle over the dressing. Serve the crumbed salmon with the salad.