I love salmon. I find myself ordering it when we’re out and about but I rarely cook it at home. I decided this week that this needed to change. Not only is salmon delicious but it’s incredibly healthy and full of protein and omega-3 fatty acids.
Big Guy has been traveling this week for work so on Monday night I had a solo dinner date with the most delicious dijon-herb crusted salmon with a creamy dill sauce. This recipe came together fast and had so much flavor.
The salmon is seasoned with salt and pepper before being baked for 10 minutes. While the salmon is baking, prepare the dijon-herb crust. The panko topping includes crunchy panko (I used gluten-free breadcrumbs), fresh herbs (I used thyme and basil), EVOO and dijon mustard. I also prepped the dill sauce while the salmon was baking. Simply mix together 2% Greek yogurt, fresh dill, a little milk and a splash of red wine vinegar.
When the salmon is done cooking, evenly divide the panko mixture on top of each piece and press gently to adhere. Broil for about 1 minute.
Serve the salmon with a dollop of the creamy dill sauce.
On the side I enjoyed some roasted tomatoes that I threw on the baking sheet with the salmon and added a little EVOO, salt and pepper plus herbs.
I absolutely adored the crunchy herb topping and you must make the dill sauce that gives the dinner a lot of freshness and creaminess.
Salmon for the win.