I am not shy about my love of Cooking Light magazine. Their recipes are what got me started on my cooking journey. Not only are their recipes on the healthier side, but most are also great for weeknight meals. This recipe for Dijon Herb Crusted Salmon with Creamy Dill Sauce is no different.
Seafood in general is a great weeknight option because it tends to take less time to cook. If you haven’t noticed, I’m a big fan of seafood, particularly salmon; I have almost 40 recipes for salmon alone on this blog!
So when I spotted a new salmon recipe in my most recent Cooking Light, well, I had to make it.
Ingredients:
- 2 (6-oz.) salmon fillets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon  black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon canola oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon Dijon mustard
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 1/2 teaspoons 2% reduced-fat milk
- 1 teaspoon red wine vinegar
Preheat your oven to 450 degrees F. Add your fish to a baking sheet covered with tin foil. Season with salt and pepper. Bake at 450 degrees for 10 minutes.
Remove the pan from the oven and turn on your broiler.
Combine the panko, parsley, canola oil, thyme, and Dijon in a small bowl.
Spoon the mixture evenly over the fish, pressing to adhere.
Add the pan to the oven and broil for 1-2 minutes, or until the panko is browned. Be sure to stay close and watch the oven, broilers work quickly to go from browned to burnt!
Combine the Greek yogurt, dill, milk, and vinegar in a small bowl.
Top the fish with the mixture and serve.
Note: The recipe for the side in these photos can be found here.
So simple right? But so much flavor!
The panko adds a bit of crunch to the moist salmon. The Greek yogurt topping is really nice and creamy too. I love all of the herbs in this recipe, they add such flavor!
Ingredients
- 2 (6-oz.) salmon fillets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon canola oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon Dijon mustard
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 1/2 teaspoons 2% reduced-fat milk
- 1 teaspoon red wine vinegar
Instructions
- Preheat your oven to 450 degrees F. Add your fish to a baking sheet covered with tin foil. Season with salt and pepper. Bake at 450 degrees for 10 minutes.
- Remove the pan from the oven and turn on your broiler.
- Combine the panko, parsley, canola oil, thyme, and Dijon in a small bowl.
- Spoon the mixture evenly over the fish, pressing to adhere.
- Add the pan to the oven and broil for 1-2 minutes, or until the panko is browned. Be sure to stay close and watch the oven, broilers work quickly to go from browned to burnt!
- Combine the Greek yogurt, dill, milk, and vinegar in a small bowl. Top the fish with the mixture and serve.
What do you think?