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Herb-Crusted Chinook Salmon with Dill-Feta Quinoa and Peppery Arugula Salad

Herb-Crusted Chinook Salmon with Dill-Feta Quinoa and Peppery Arugula Salad

Dinner
Prep Time
20min
Cook Time
35min
Servings
5
Calories
520
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Chef's Note

The key to a perfect herb crust is pressing it firmly onto the Dijon mustard base before searing—this acts as an adhesive and helps the herbs stay put during cooking. Don't flip the salmon too early; wait until the crust is visibly golden brown for the best texture and flavor development. The arugula's peppery bite beautifully balances the rich salmon and creamy feta.

Tags
salmon
seafood
Mediterranean
grain-based
herb-crusted
weeknight dinner
gluten-free option
healthy fats
quick weekday
Ingredients

  • 5 fillets (6 oz each) Chinook salmon fillets

  • 0.5 cup Fresh dill

  • 0.25 cup Fresh parsley

  • 2 tablespoons Fresh tarragon

  • 0.75 cup Panko breadcrumbs

  • 2 teaspoons Lemon zest

  • 6 tablespoons Extra virgin olive oil

  • 3 tablespoons Dijon mustard

  • 1.5 cups Quinoa

  • 3 cups Vegetable broth

  • 0.75 cup Feta cheese

  • 5 cups Fresh arugula

  • 4 tablespoons Lemon juice

  • 1.5 teaspoons Sea salt

  • 1 teaspoon Black pepper

Instructions
  • 1

    Measure 1.5 cups quinoa and rinse under cold running water in a fine-mesh strainer for 30 seconds to remove bitterness. Set aside.

  • 2

    In a small bowl, combine 0.5 cup fresh dill (finely chopped), 0.25 cup fresh parsley (finely chopped), 2 tablespoons fresh tarragon (finely chopped), 0.75 cup panko breadcrumbs, 2 teaspoons lemon zest, 0.75 teaspoon sea salt, and 0.5 teaspoon black pepper. Mix well and set aside.

  • 3

    Pat the 5 salmon fillets dry with paper towels. Season each fillet with 0.1 teaspoon sea salt and 0.1 teaspoon black pepper on both sides.

  • 4

    Spread 0.6 tablespoon Dijon mustard evenly on the top (skin-side down) of each salmon fillet.

  • 5

    Press the herb-breadcrumb mixture firmly onto the mustard-coated top of each fillet, dividing the mixture equally among the 5 fillets.

  • 6

    Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat for 2 minutes until shimmering.

  • 7

    Carefully place the 5 herb-crusted salmon fillets skin-side up in the hot skillet. Sear for 4-5 minutes without moving them, until the herb crust turns golden brown and the skin crisps.

  • 8

    Gently flip each salmon fillet and sear skin-side down for 3-4 minutes until the salmon is cooked through (internal temperature 145°F). Remove from skillet and set aside on a warm plate.

  • 9

    While salmon cooks, bring 3 cups vegetable broth to a boil in a medium saucepan over high heat.

  • 10

    Add the rinsed 1.5 cups quinoa to the boiling broth, stir once, and reduce heat to low. Cover and simmer for 15 minutes.

  • 11

    Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.

  • 12

    Stir 0.75 cup crumbled feta cheese and 1 tablespoon lemon juice into the warm quinoa. Season with 0.25 teaspoon sea salt and 0.25 teaspoon black pepper. Set aside.

  • 13

    In a large bowl, combine 5 cups fresh arugula, 3 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Toss gently until arugula is lightly coated and wilted slightly.

  • 14

    Divide the dill-feta quinoa equally among 5 serving plates, placing it in the center of each plate.

  • 15

    Top each quinoa portion with one herb-crusted salmon fillet.

  • 16

    Arrange the peppery arugula salad alongside the salmon on each plate.

  • 17

    Serve immediately while salmon is warm.

Nutrition Information (per serving)
520
Calories
42g
Protein
38g
Carbs
22g
Fat
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