Hummus Crusted Salmon
Craving something unique and flavorful? Hummus Crusted Salmon is the ultimate combination of creamy, crispy, and healthy. This easy weeknight dinner is sure to impress your family and friends. Delight in perfectly baked salmon with a flavorful hummus crust and a refreshing salad.
Equipment
- Frying Pan
- Whisk
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 4 6 oz Salmon fillets fresh or frozen, thawed
- Salt to taste
- 1/4 cup Hummus (I used roasted garlic)
- 1/2 cup Whole wheat panko breadcrumbs
- 1/4 cup Grated parmesan cheese
- 2 tsp Fresh thyme chopped
- 1/4 cup Butter melted
- 1 1/2 Tbsp Dijon mustard
- 2 tsp Honey
- 4 cups Arugula
- 2 1/2 Tbsp Lemon juice
- 1/2 tsp Lemon zest
- 1 tsp Honey
- 2 Tbsp Olive oil
- Salt to taste
- Cracked black pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Place salmon fillets on a prepared baking sheet and season with salt and pepper.
- Spread a thin layer of hummus (about a tablespoon each) over each fillet.
- In a small bowl, combine panko, parmesan cheese, and thyme.
- In another bowl whisk together butter, Dijon, and honey.
- Pour butter mixture over the panko and mix well.
- Evenly distribute panko mixture on top of each salmon fillet, pressing firmly into the salmon.
- Bake salmon for 20 minutes or until salmon flakes easily with a fork.
- While salmon is baking, whisk together lemon juice, zest, honey, olive oil, salt, and pepper.
- Serve salmon fillets with the lemon arugula salad and enjoy!
Notes
- Tip 1: Store leftover salmon in an airtight container in the fridge for up to three days. Reheat gently to avoid drying it out.
- Tip 2: You can freeze the baked salmon for up to two months. Thaw overnight in the fridge before reheating.
- Tip 3: This dish pairs beautifully with roasted vegetables or quinoa for a hearty meal.
- Tip 4: In summer, try mixing in some spinach or kale into the salad for a seasonal twist.
- Tip 5: For an extra crispy topping, broil the salmon for the last couple of minutes of cooking.