Salmon · 30 min
Herb Crusted Salmon with Arugula & Roasted Tomato Salad
- 30 min
- 2–6 servings
- 528 kcal / serving
Herb-crusted salmon rests atop a bright arugula salad with roasted tomatoes, delivering a textured bite and citrusy-green notes that suit a quick weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby arugula
- ½ pintgrape tomatoes
- ¼ small bunchItalian (flat-leaf) parsley
- 1lemon
- ¾ lbsalmon fillet
- lemons
From the pantry: almond meal/flour, black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
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Produce
- 1 (5 oz) pkgbaby arugula
- ½ pintgrape tomatoes
- ¼ small bunchItalian (flat-leaf) parsley
- 1lemon
- lemons
Meat & seafood
- ¾ lbsalmon fillet
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ¼ small bunch | ½ small bunch | ¾ small bunch |
| lemon | 1 | 2 | 3 |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce as needed.
- Heat the oven to 450°F and line a baking sheet with parchment.
- Rub the salmon filets with Dijon mustard and set them in the center of the prepared sheet.
- Arrange the grape tomatoes on the sides of the salmon; drizzle with oil and season with salt and pepper.
- Zest a lemon into a small bowl, remove parsley leaves from the stems and finely mince them.
- Combine the lemon zest with parsley almond meal, along with salt and pepper to taste.
- Press the herb mixture onto the salmon so it sticks, then bake for 8–10 minutes until the salmon is nearly opaque.
- In a medium bowl, whisk lemon juice, olive oil, maple syrup, Dijon, salt, and pepper; add the arugula and toss to coat.
- As the salmon finishes, plate the arugula salad, top with roasted tomatoes, and place a salmon fillet over each portion for serving.
Two tips
- Make the dressing up to a day ahead and refrigerate.
- If you have a lemon half left, squeeze a bit over the finished dish for extra brightness or serve with crusty bread.
Nutrition per serving
- Calories
- 528 kcal
- Protein
- 41 g
- Carbs
- 23 g
- Fat
- 31 g
- Fiber
- 3 g
- Sodium
- 110 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.