Mustard Crusted Salmon with Arugula and Spinach Salad

Less than 20 minutes to make and is incredibly satisfying, this easy-to-make dish packs in tons of flavor and nutrients. The mustard on the salmon goes great with the simple homemade vinaigrette. The pecans and dried cranberries in the salad add texture and sweetness. Combine it all together and you’ll have a new favorite in your weekly rotation!

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Mustard Crusted Salmon with Arugula and Spinach Salad

Course Dinner, Lunch, Main Dish

Cuisine Paleo

Cook Time 20 minutes

Total Time 20 minutes

Servings 1

Calories 433 kcal

Ingredients

For Salmon

• 15 oz Salmon filet
• Salt (to taste)
• 1 tbsp Coarse ground mustard

For Salad

• 1 cup Arugula (chopped)
• 1/2 cup Baby spinach (chopped)
• 2 tbsp Pecans (chopped)
• 2 tbsp Dried cranberries

For Dressing

• 1 tbsp Dijon mustard
• 1 tbsp White wine vinegar
• 1 tbsp Olive oil

Instructions

1. Preheat oven to 350 degrees F.
2. Place the salmon filet on a baking sheet greased with olive oil. Pat dry with a paper towel. Season the salmon with salt and top with the ground mustard, making sure to cover the entire top of the filet.
3. Place the salmon in the oven and bake for 12 to 15 minutes, until cooked through and flakes easily with a fork.
4. While the salmon is cooking whisk together the ingredients for the dressing. Set aside.
5. In a medium mixing bowl combine all the ingredients for the salad. Add the dressing and toss to coat.
6. Spoon the salad onto a serving plate.
7. When the salmon is done, remove from the oven. Place it on top of the salad and serve.

Nutrition Facts

Mustard Crusted Salmon with Arugula and Spinach Salad

Amount Per Serving

Calories 433 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 4g25%

Polyunsaturated Fat 8g

Monounsaturated Fat 23g

Sodium 591mg26%

Potassium 765mg22%

Carbohydrates 19g6%

Fiber 13g54%

Sugar 11g12%

Protein 12g24%

* Percent Daily Values are based on a 2000 calorie diet.