Italian Crusted Salmon with Creamy Truffle Caesar Salad
Ingredients
- 1 clove garlic minced
- 1 teaspoon lemon juice
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon honey
- ¼ teaspoon salt
- 3 tablespoons panko breadcrumbs
- 3 tablespoons finely chopped walnuts
- 1 teaspoon olive oil
- 2 salmon fillets
- Nonstick cooking spray
- 1 9.3-ounce bag Fresh Express Truffle
- Caesar Salad Kit
- 2 lemon wedges optional
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- For topping, in a small bowl combine garlic, lemon juice, rosemary, honey, and salt. In another small bowl combine panko, walnuts, and olive oil.
- Place salmon on prepared pan. Spread rosemary mixture over salmon. Sprinkle with panko mixture, pressing to adhere. Lightly coat with nonstick spray.
- Bake 12 to 15 minutes or until fish flakes easily with a fork.
- Place greens in a large bowl. Drizzle with dressing from salad kit; mix well. Evenly divide salad on two plates. Top with salmon. If desired, serve with lemon wedges. Makes 2 servings.