Salmon with Dijon-Herb Crust


Serves: 2


2 (6-oz) salmon fillets, skinned about 1 ½” thick)

¼ tsp kosher salt

¼ tsp freshly ground black pepper

¼ cup Panko breadcrumbs (Japanese bread crumbs)

1 Tbsp finely chopped fresh Italian (flat-leaf) parsley or 1 tsp dried parsley

2 Tbsp Flying Olive Herbs de Provence, Lemon, Gremolata, Butter, or Thyme Extra Virgin Olive Oil, divided

2 tsp chopped fresh thyme

1 tsp Dijon mustard

2 Tbsp plain yogurt (I used soy yogurt and it worked well)

2 tsp chopped fresh dill or ¾ tsp dried dill

1 tsp Flying Olive Neapolitan Herb Balsamic Vinegar


Preheat the oven to 450 degrees F

Place a large piece of parchment paper on a baking sheet. Brush the fish on all sides with 1 Tbsp of Flying Olive Extra Virgin Olive oil of Choice. Place the fish on the parchment paper and sprinkle with salt and pepper. Bake at 450 degrees F for 10 minutes or until desired degree of doneness. (If your fillets are thinner, reduce the amount of time you cook the fish). When done, remove the fish and switch the oven to broil.

Meanwhile, combine the Panko, parsley, Flying Olive Extra Virgin Olive Oil of Choice, thyme, and Dijon mustard in a small bowl. When the fish is cooked, spoon the Panko mixture evenly over the fish. Press it lightly to help the crumb mixture adhere to the fish. Place the fish in the broiler for 1-2 minutes or until the topping is browned.

Combine the yogurt, dill, and Flying Olive Neapolitan Herb Balsamic Vinegar (note: the balsamic adds a lot of flavor but turns the yogurt slightly tan. Omit it if this doesn’t appeal to you!) in a small dish. When the fish is ready to serve, add a dollop of the yogurt dressing to the fish.

Inspired by a recipe in Cooking Light Magazine, April, 2017

Submitted by Barb L.