Herb Crusted Salmon with Goat Cheese Polenta
Servings: 4
Calories: 803kcal
This herb crusted salmon is baked to crispy perfection, then served with roasted tomatoes and goat cheese polenta for a flavorful dinner.
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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
Calories: 803kcal | Carbohydrates: 81g | Protein: 52g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 109mg | Sodium: 1198mg | Potassium: 1267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2350IU | Vitamin C: 37.7mg | Calcium: 190mg | Iron: 6.2mg