Herb Crusted Salmon

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Preheat the oven to 200C (392F).
• Step 2
  Line a baking sheet with parchment paper. Mix the paprika, garlic powder, chili powder, salt, and black pepper in a small bowl.
  • 1/2 tsp smoked paprika (1.50 g)
  • 1/2 tsp garlic powder (1.50 g)
  • 1/4 tsp chili powder (0.75 g)
  • 1/2 tsp kosher salt (3 g)
  • 1/4 tsp black pepper (1 g)
• Step 3
  Mix the breadcrumbs with the parsley, olive oil, and black pepper in another small bowl.
  • 2 tbsp breadcrumbs (30 g)
  • 1/2 cup parsley, chopped (20 g)
  • 1 tbsp olive oil (14 g)
  • 1/4 tsp black pepper (1 g)
• Step 4
  Place the salmon fillets skin-side down on the baking tray. Spread the mustard over the salmon followed by the spice mix and press it down so it sticks. Top with the breadcrumb mixture, pressing it down to secure.
  • 2 fillet salmon, skin on (300 g)
  • 1 tbsp dijon mustard (15 g)
• Step 5
  Bake in the middle of the oven until the breadcrumbs are golden brown, about 10-12 minutes.
• Step 6
  While the salmon is cooking, assemble the garlic yogurt. Place all the garlic yogurt ingredients in a bowl and stir to combine. Adjust seasoning to your liking.
  • 3 tbsp greek yogurt (45 g)
  • 1 clove garlic, minced (3 g)
  • 1/2 tbsp extra virgin olive oil (7 g)
  • 1/2 tbsp lemon juice (15 g)
• Step 7
  Cook quinoa according to packet instructions. Once cooked, pour into a bowl. Add the herbs with a drizzle of olive oil and combine.
  • 1 cup quinoa, cooked (185 g)
  • 1/2 tbsp olive oil, drizzle (7 g)
• Step 8
  Remove salmon from the oven and immediately top with the lemon juice.
• Step 9
  Serve by spreading the yogurt on the plate, top with the quinoa, then the salmon.

Per serving