It’s been a busy few weeks with the end of my spring semester, a nagging cold, and an unexpected trip out of state. I keep forgetting to take pictures of dinner, so out of the seven or eight things I would have liked to post I will probably only have four recipes up by the end of the day. No big deal–life happens. This meal was a moderate success despite slightly overcooking the salmon, and I’ve made the salad a few times since. It was a fun experiment, though!
This recipe makes two servings.
Salmon Ingredients:
- 2 salmon fillets
- ½ cup panko breadcrumbs
- ½ Parmesan cheese, granulated
- ½ tbsp minced garlic
- 1 tsp parsley
- 1 tsp basil
- ½ thyme
- 1 tsp lemon zest
- 2 tbsp melted butter
Salad Ingredients:
- 3-4 cups mixed greens
- 1 cup red cabbage, shredded
- 1/3 cup nuts, roughly chopped (any kind; I used Kirkland mixed nuts)
- 1/3 cup dried cranberries, roughly chopped
- 1/3 cup Parmesan cheese, freshly grated
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp honey
- ½ tbsp garlic powder
- ¼ tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Directions:
- Preheat oven to 400F.
- In a small bowl, combine salmon ingredients (minus salmon fillets) and mix until a crumbled topping has formed.
- Lay salmon fillets on a baking sheet. Spread crumbled Parmesan topping evenly over fish.
- Bake for 10-12 minutes.
- While the fish is baking, combine balsamic vinegar, olive oil, honey, garlic powder, onion powder, salt, and black pepper in a small bowl or mason jar. Shake/stir until combined.
- Add mixed greens, shredded cabbage, Parmesan cheese, chopped nuts, dried cranberries, and honey balsamic dressing in a large salad bowl and toss to coat.
- Served topped with additional Parmesan cheese and black pepper as desired.
This recipe keeps fine for 24 hours in the fridge, and made a nice lunch the next day. I didn’t attempt to reheat it in the microwave because I had stored the salmon and salad together (and fish generally doesn’t fare well in the microwave to begin with), but it was actually quite nice eaten cold!
You’ll notice my recipe calls for two different kinds of Parmesan cheese–that doesn’t really matter and you can use whichever you have on hand. I just happened to have both so that’s what I used.
Parmesan-Crusted Salmon with Honey Balsamic Salad
Ingredients
Salmon Ingredients:
- 2 salmon fillets
- ½ cup panko breadcrumbs
- ½ Parmesan cheese granulated
- ½ tbsp garlic minced
- 1 tsp parsley
- 1 tsp basil
- ½ thyme
- 1 tsp lemon zest
- 2 tbsp butter melted
Salad Ingredients:
- 3-4 cups mixed greens
- 1 cup red cabbage shredded
- 1/3 cup nuts roughly chopped
- 1/3 cup dried cranberries roughly chopped
- 1/3 cup Parmesan cheese freshly grated
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp honey
- ½ tbsp garlic powder
- ¼ tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400F.
- In a small bowl, combine salmon ingredients (minus salmon fillets) and mix until a crumbled topping has formed.
- Lay salmon fillets on a baking sheet. Spread crumbled Parmesan topping evenly over fish.
- Bake for 10-12 minutes.
- While the fish is baking, combine balsamic vinegar, olive oil, honey, garlic powder, onion powder, salt, and black pepper in a small bowl or mason jar. Shake/stir until combined.
- Add mixed greens, shredded cabbage, Parmesan cheese, chopped nuts, dried cranberries, and honey balsamic dressing in a large salad bowl and toss to coat.
- Served topped with additional Parmesan cheese and black pepper as desired.
