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+ servings

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


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


  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.