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Walnut Rosemary Crusted Salmon & Spinach Salad

Walnut Rosemary Crusted Salmon & Spinach Salad

Try this delightful combination of flaky salmon set atop a bed of Fresh Express® French Blue Cheese Salad Kit for restaurant experience at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 (8-ounce) packages Fresh Express® French Blue Cheese Salad Kits
  • 2 teaspoons Dijon mustard 
  • 1 clove garlic, minced 
  • 1 teaspoon lemon juice 
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon honey 
  • 1/4 teaspoon salt
  • 3 tablespoons panko bread crumbs 
  • 3 tablespoons finely chopped walnuts 
  • 1 teaspoon olive oil 
  • 4 salmon fillets (about 6 ounces each)
  • Lemon wedges, optional

Instructions
 

  • Heat oven to 425°F. Line a sheet pan with parchment paper. 
  • Combine mustard, garlic, lemon juice, rosemary, honey, and salt in a small bowl. Combine bread crumbs, walnuts, and oil in another small bowl. 
  • Place salmon on the prepared sheet pan. Spread the mustard mixture over the fish; sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray. 
  • Bake for 12 to 15 minutes or until the fish flakes easily with a fork.
  • Place the greens from the Fresh Express® French Blue Cheese Salad Kits into a large bowl. Drizzle with dressings; mix well. Top with croutons and blue cheese.
  • Evenly divide the salad among four plates. Top with salmon. Serve with a lemon wedge if desired.