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Salmon is one of our favorite proteins to have with a large dinner sized salad. In this recipe, the salmon is “frosted” with spicy brown mustard and topped with panko bread crumbs. The salmon can be cooked in a traditional oven, air fryer or toaster oven.
This recipe is easy to prepare. The salad can be personalized to include your favorite lettuce, toppings and salad dressing.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Salmon fillet. I normally use a large salmon fillet and split it with the hubby.
- Spicy Brown Mustard
- Panko bread crumbs
- Lettuce
- Onion
- Fat free feta cheese crumbles
- Ocean Spray reduced sugar cranberries
- Salad dressing
- Croutons
Note: You can reduce the amount of cranberries and croutons to decrease the point total for this meal.
Sodium Alert: The sodium in this recipe is high due to the salmon, feta cheese and croutons. Check the ‘Low Sodium/No Salt’ product list under ‘Resources’ in the top menu bar for a low sodium cheese that can be substituted in place of the feta. Fish and breads are high in salt and there are no good alternatives.
Making the Salmon and Salad
- Line a small baking tray with foil and then spray the foil with Pam.
- Place the salmon on the baking tray and “frost” it with your favorite brand of spicy brown mustard or Dijon mustard. I use Guilden’s Spicy Brown Mustard.
- Sprinkle panko bread crumbs over the mustard.
- Bake the salmon in an oven, air fryer or toaster oven. I have used both a convection oven and an air fryer and both produced good results.
- Prepare large dinner salads using your favorite lettuce and toppings. In this recipe, I used iceberg lettuce but I often use spring greens or romaine depending on what I have on hand. I added sliced onion, lean (reduced sugar) craisins, fat free feta cheese crumbles, Panera poppyseed dressing and a few croutons. You can customize your toppings and salad dressing to suit your taste.
- Divide the salmon into two portions and place a portion on each salad. Serve and enjoy.
Serving Ideas
- Make the salad slightly smaller and it can be served for lunch.
- This salad pairs well with a cup of soup for dinner.
- For dinner, serve a dinner roll or a piece of garlic bread with this salad.
WW – 5 pt
Equipment
- baking tray
- Cutting board
- Chef knife
Ingredients
- 1 salmon fillet, 7 - 8 oz or 2 small fillets
- 1 tbsp spicy brown mustard or Dijon, I use Guilden's Spicy Brown Mustard
- 2 tbsp panko bread crumbs
- 6 c lettuce, iceber, romaine or spring greens
- 4 tbsp Ocean Spray reduced sugar cranberries
- 2 oz President fat free feta cheese crumbles
- 4 tbsp Panera poppyseed dressing
- 6 tbsp New York Texas toast seasoned croutons
Instructions
Prepare the Salmon
- Preheat the oven to 400℉ if you are using a traditional oven/convection oven.
- Line a baking tray with aluminum foil. Spray the foil with Pam.
- Place the salmon fillet(s) on the foil lined tray.
- Frost the salmon with the spicy brown mustard.
- Sprinke the panko bread crumbs evenly over the spicy brown mustard.
- Bake at 400℉ in a conventional oven or in an air fryer for 16 min. I have cooked the salmon both ways. My air fryer is an oven type and I cook the fish on the very bottom rack. You may have to adjust the baking time depending on your oven or air fryer. You are looking for the fish to flake nicely when done.
- Remove the salmon from the oven/air fryer when done and let rest for 5 min.
Prepare the Salad
- While the salmon is baking, prepare the salad.
- Wash and chop the lettuce into bite size piece sif necessary.
- Toss the lettuce with salad dressing and then split onto two dinner plates.
- Add sliced onions, dried cranberries, feta cheese crumble and croutons to each salad.
- Divide the salmon into two portions and place a portion on each salad.
- Serve and enjoy.
