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Entrées & Sides

Dijon Herb Crusted Salmon


  • 2 (6-ounce) Salmon Fillets, skinned (about 1 ½ inch thick)
  • 1/4 TSP Spice of Life (or any no salt added spice)
  • 1/4 TSP Ground Black Pepper
  • 1/4 CUP Whole-Wheat Panko Breadcrumbs
  • 1 TBSP Fresh Flat-Leaf Parsley, finely chopped
  • 1 TBSP Olive or Canola Oil
  • 2 TSP Fresh Thyme, chopped
  • 1 TSP Dijon Mustard


  • 2 TBSP Plain Greek Yogurt
  • 2 TSP Fresh Dill, chopped (if using dry Dill only use ¾ TSP)
  • 1 ½ TSP Milk
  • 1 TSP Red Wine Vinegar


  1. Preheat oven to 450º F.
  2. Place salmon on parchment paper-lined baking sheet. Sprinkle with Spice of Life and black pepper. Bake salmon in a 450º F oven for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.
  3. In a small bowl combine panko, parsley, oil, thyme, and Dijon. Spoon panko mixture evenly over fish, pressing to adhere to the salmon. Place the pan in the oven; broil 1 to 2 minutes or until topping is browned.
  4. Combine yogurt, dill, milk and vinegar in a small bowl. Serve with fish.

Yield: 2 servings

Cook Time: 15 minutes

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