Herb Crusted Salmon with Goat Cheese Polenta is our favorite easy salmon recipe! This crusted salmon has so much flavor, and when mixed with roasted tomatoes and cheesy polenta, it makes the perfect healthy salmon and polenta meal.
Herb Crusted Salmon
This herb crusted salmon recipe is perfectly complemented by the amazing goat cheese polenta for an easy and healthy meal!
When I lived in Florida, I was a waitress for a little while at a martini bar known for it’s awesome chef (hi SWEET PETE!). Every night, we would get to dine on the best the city had to offer, and my favorite was a simple salmon over goat cheese polenta. Something about the flavors of the herb crusted salmon, the creamy cheesy polenta, and the oven burst tomatoes was straight up heaven when eaten all together. My weakness! This isn’t the exact recipe, but I’ve worked pretty hard to get the taste as close as possible.
Salmon is the perfect thing to cook for a healthy dinner. Served with easy-to-make goat cheese polenta, you just can’t go wrong! This baked salmon recipe is definitely a favorite, something I’ll never get tired of eating. Yum!
This Herb Crusted Salmon with Goat Cheese Polenta is SO FLAVORFUL…it’s always a favorite at our house!
Easy Baked Salmon and Polenta Recipe
There is just so much flavor in this easy baked salmon and polenta recipe. Pat just kept taking more bites and saying “yeah, this is GOOD. Yeah! Really good!”. I’m not married to the most demonstrative fella, so when he gets excited about something I cooked, I know I did something right!
I mean, what’s not to love about flavorful herb crusted salmon baked to perfection in the oven? The herb mix is amazing (parsley, basil, garlic, bread crumbs, olive oil, salt), and combined with the dijon mustard we spread onto the salmon fillets, the flavor is just out of this world! And of course I can’t forget the delicious goat cheese polenta (just stir goat cheese into the polenta when it’s finished cooking) to finish off the dish.
This is a great recipe for special occasions and romantic dinners, but it’s also just as easy to make for an every night meal! Healthy salmon plus cheesy polenta? The best of both worlds!
Goat Cheese Polenta
I’m beyond excited to be working with Bob’s Red Mill this year. I have loved their products for so long. They have such variety and such quality, I want to shout it from the rooftops. You might remember me using their oats for Scout’s Apple and Oat Pretzel Dog Treats (only the best for my main girl). Bob’s Red Mill is second to none, and their Organic Corn Grits Polenta are so creamy, flavorful, and also EASY. So much to love.
Polenta is so versatile. You can add a bit of sweetness with fruits and honey to make the perfect breakfast. Or you can add some savory spice or cheese (GOAT CHEESE) to make the perfect complement to a delicious dinner. I’m literally obsessed with this goat cheese polenta recipe and I think you will be too once you try it. It’s the best thing to pair with this herb crusted salmon!
How to Make Herb Crusted Salmon – Step by Step
This entire dinner is SO easy to make, which is of course part of why I love it so much. When something is totally delicious but ALSO healthy and easy? That’s the real weeknight dinner trifecta!
The herb mix and dijon mustard add so much flavor to the baked salmon fillets, and the cheesy polenta and roasted tomatoes add an extra savory touch. That’s an entire meal made in about 30 minutes!
How to make herb crusted salmon:
- Combine parsley, basil, garlic, bread crumbs, olive oil, and sea salt in a food processor (or high powered blender) until it becomes a fine, minced mixture.
- Place the salmon fillets on a prepared baking sheet, the lay the tomatoes around the salmon.
- Spread 1/2 tablespoon of dijon mustard onto each salmon fillet, then top each fillet with a large spoonful of the herb mixture. Press the herbs into the dijon to form the crust.
- Bake salmon for 15-20 minutes at 450°.
While the salmon is baking, prepare the polenta.
How to make goat cheese polenta:
- Bring a pot of water (with salt & pepper) to a boil.
- Stir in the polenta, then reduce heat and let it simmer for 15-20 minutes, until the polenta becomes thick.
- When it’s done cooking, turn off the heat and stir in the goat cheese.
To serve the salmon and polenta meal: fill each bowl with a good helping of goat cheese polenta, place the herb crusted salmon fillet, then top with some of the roasted tomatoes. All done and ready to eat! Check the recipe card for more detailed instructions.
We have found a new favorite in this Herb Crusted Salmon with Goat Cheese Polenta. I hope you love it as well! Made start to finish in under 30 minutes…what’s not to love?!
See the recipe card below for details on how to make Herb Crusted Salmon with Goat Cheese Polenta. Enjoy!
If you like this recipe, you’ll love these other healthy salmon recipes too:
- Baked Pesto Salmon Recipe
- Honey Mustard Salmon and Potatoes Sheet Pan Dinner
- Grilled Salmon with Avocado Salsa
- Hoisin Salmon and Asparagus Salmon Recipe
- Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
- Parmesan Crusted White Wine Dijon Salmon
- Lemon Butter Salmon in Parchment Paper
- See all recipes with salmon
Herb Crusted Salmon with Goat Cheese Polenta
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoon Dijon mustard
- 2 cups cherry tomatoes
- 1 cup fresh parsley chopped
- ½ cup fresh basil chopped
- 1 clove garlic minced
- 1½ cups breadcrumbs regular or Panko
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1½ cups Bob's Red Mill Organic Yellow Corn Polenta
- 4 cups water
- 5 ounces goat cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 450F
- Line a baking sheet with foil and spray with nonstick spray.
- In a high powered blender or food processor, combine the parsley, basil, garlic, bread crumbs (or panko), olive oil, and salt. Blend until fully combined and minced. Set aside.
- Place the salmon fillets on the baking sheet and lay the tomatoes around the salmon.
- Spread 1/2 tablespoon of dijon mustard onto each salmon fillet in a thin layer.
- Top each piece of salmon with a heaping spoonful of the herb mixture. Press down to make sure it attaches and forms a crust on each piece.
- Bake for 15-20 minutes or until the salmon is cooked and flaky throughout.
- While salmon is cooking, prepare the polenta. In a large heavy pan, bring the water (follow package instructions) and salt and pepper to taste to a boil.
- Stir in the polenta and reduce to a simmer. Simmer for 15-20 minutes or until its thickened to your liking. Turn off the heat and stir in the goat cheese.
- Spoon some polenta into each bowl and top with salmon and tomatoes. Eat it all together, the flavors are incredible! Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
We’re sorry to hear this flavor combo wasn’t to your tastes, Angella!
I’ve made this recipe countless times, delicious delicious delicious
Plated perfectly!
I used canned tomatoes with serrano peppers and Italian blend instead of goat cheese because that is what I had in the house. I am not happy with the Polenta done in an Instapot and will do that on the stovetop in the future. I did air-fry the salmon and it turned out beautifully.
That looks amazing, Ron!
What kind of wine would you pair with this?
I would try a Sauvignon Blanc!
Or a Pinot Grigio
what kind of goat cheese do you use?
I made this recipe the other night and it was easy to make, and delicious. I added a couple of extra cloves of garlic because I like garlic. The grits with the goat cheese was yummy, I added a pat of butter. Will definitely be making this again. Thank you for sharing your recipe!
SO glad you loved it!
This looks delicious. I’m going to run out and buy some polenta so we can try it tonight.
This looks perfect Becky! Definitely going on my to make soon list!!