Cracker Crusted Salmon w/ a Citrus Salad
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Cracker Crusted Salmon w/ a Citrus Salad
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
The combination of different flavors and textures work really well together. Perfect for a healthy lunch or dinner.
Ingredients
- 2 salmon fillets
- 1/2 cup Milton's Gluten-Free Olive Oil Crackers, crushed
- 1 tablespoons Dijon mustard
- 1/2 tablespoon honey
- 1 tablespoons fresh dill, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- Lemon wedges for serving
Citrus Salad
- 6 cups mixed greens (arugula, spinach, and/or baby kale)
- 1-2 clementines, peeled and segmented
- 1/4 red onion, thinly sliced
- 1/4 cup toasted almonds or walnuts
- 1/4 cup crumbled feta cheese
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Crush the Milton's Gluten-Free Olive Oil Crackers in a food processor or place them in a resealable plastic bag and crush them with a rolling pin until they form fine crumbs.
- Pat the salmon fillets dry with paper towels. Season them lightly with oil, salt and pepper.
- In a small bowl, mix the Dijon mustard, honey, fresh dill, and lemon zest until well combined and add in the crushes crackers. Mix well to form a wet sad cosistancy.
- Press the crushed crackers onto the tops of the salmon.
- Place the salmon fillets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the cracker crust is golden and crispy.
- While salmon is being, assemble the salad and pour over the dressing. Toss to combine well.
- Serve the cracker-crusted salmon on top of the citrus salad along with more fresh dill and a squeeze of lemon. Serve with a lemon wedges on the side, if desired.
