Mustard Crusted Salmon with Arugula and Spinach Salad

Preparing Your Mustard Crusted Salmon

Yields: 1 Serving Total Time: 45 Minutes Prep Time: 15 Minutes Cook Time: 20 Minutes

Ingredients

For the Salmon:

• 15 oz (425g) salmon filet
• 1 tbsp (15g) coarse ground mustard
• 0.1 tsp (0.5g) sea salt

For the Salad:

• 2 tbsp (20g) dried cranberries
• 2 tbsp (15g) chopped pecans
• 0.5 cup (15g) chopped baby spinach
• 1 cup (20g) chopped arugula

For the Dressing:

• 1 tbsp (15ml) extra virgin olive oil
• 1 tbsp (15ml) white wine vinegar
• 1 tbsp (15g) Dijon mustard

Directions

1. Preheat your oven to 350°F (175°C).
2. Grease a baking sheet with a light coating of extra virgin olive oil.
3. Pat the 15 oz (425g) salmon filet dry with paper towels and place it onto the prepared baking sheet.
4. Sprinkle 0.1 tsp (0.5g) of sea salt over the fish, then spread the 1 tbsp (15g) of coarse ground mustard evenly to cover the entire top of the filet.
5. Bake the salmon in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork.
6. While the salmon is baking, whisk together the 1 tbsp (15ml) extra virgin olive oil, 1 tbsp (15ml) white wine vinegar, and 1 tbsp (15g) Dijon mustard in a small bowl to create the dressing, then set it aside.
7. Combine the 2 tbsp (20g) dried cranberries, 2 tbsp (15g) chopped pecans, 0.5 cup (15g) chopped baby spinach, and 1 cup (20g) chopped arugula in a mixing bowl.
8. Pour the prepared Dijon dressing over the greens and toss until the salad is well coated.
9. Spoon the dressed salad into a serving bowl, gently top with the warm Mustard Crusted Salmon, and enjoy immediately!

Nutritional Information (Approximate per 15 oz Serving)

Note: A 15 oz salmon filet is a highly generous, protein-packed single serving. For a lighter meal, this recipe easily divides into two portions!

• Calories: 1,180 kcal
• Carbohydrates: 16g
• Protein: 89g
• Fat: 80g

Chef's Pro Tips for the Best Mustard Crusted Salmon

• Let the Fish Rest Before Cooking: Pull your salmon filet out of the refrigerator about 15 minutes before baking. Letting it come closer to room temperature ensures it cooks evenly all the way through without drying out the edges.
• Toast Your Pecans: For a deeper, nuttier flavor in your salad, briefly toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes before adding them to your greens.
• Check the Temperature: To avoid dry, overcooked fish, use an instant-read meat thermometer. Aim for an internal temperature of 135°F to 140°F (57°C to 60°C). It will continue to cook slightly (carryover cooking) after you remove it from the oven, resting perfectly at 145°F.
• Dress at the Last Minute: Always toss your arugula and spinach salad with the Dijon dressing right before plating. The acid in the vinegar will cause delicate greens to wilt quickly if they sit too long.

Frequently Asked Questions (FAQ)

Can I use a different type of mustard for the Mustard Crusted Salmon? Absolutely. While coarse ground mustard provides a fantastic rustic texture and tangy flavor, you can easily substitute it with Dijon mustard, stone-ground mustard, or even a spicy brown mustard depending on your flavor preference. Avoid standard yellow hot dog mustard, as it lacks the depth needed for this dish.

How do I know when my salmon is done baking? The easiest way to check without a thermometer is to press gently on the top of the filet with a fork. If the meat naturally flakes along the white lines of fat and is opaque all the way through, your salmon is ready.

Can I store leftover salmon and salad? You can store the cooked Mustard Crusted Salmon in an airtight container in the refrigerator for up to 2 days. However, once the arugula and spinach salad is tossed with the dressing, it will become soggy in the fridge. It is best to store the greens, dressing, and toppings separately if you plan on having leftovers.

What other greens work well with this 45-minute dinner? If you don't have arugula or baby spinach on hand, you can substitute them with spring mix, massaged kale, or watercress. The peppery bite of watercress mimics the arugula wonderfully and pairs beautifully with the sweet dried cranberries.