Herb Crusted Salmon with Arugula & Roasted Tomato Salad

[Sincerely-Food-Chef]

Ingredients

• 2 (5 oz) pkgs baby arugula
• 1 pint grape tomatoes
• ½ small bunch Italian (flat-leaf) parsley
• 2 lemons
• 1 ½ lb salmon fillet
• almond meal/flour
• black pepper
• Dijon mustard
• extra virgin olive oil
• pure maple syrup
• salt

Instructions

1. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
   • 2 lemons
   • 2 (5 oz) pkgs baby arugula
   • 1 pint grape tomatoes
   • ½ small bunch Italian (flat-leaf) parsley
2. Preheat oven to 450°F.
3. Line a baking sheet with parchment paper. Using the back of a spoon, rub salmon filets with Dijon mustard and place in the middle of the pan.
   • 1 ½ lb salmon fillet
   • 2 tsp Dijon mustard
4. Place grape tomatoes on either side of the salmon filets. Drizzle tomatoes with oil and season with salt and pepper.
   • 2 tsp extra virgin olive oil
   • ⅛ tsp salt
   • ⅛ tsp black pepper
5. Grate the zest from the lemons into a small bowl. Shave the parsley leaves off the stems; discard the stems and mince the leaves.
6. Add parsley almond meal, salt, and pepper to the lemon zest and stir to combine.
   • ¼ cup almond meal/flour
   • ½ tsp salt
   • ½ tsp black pepper
7. Top salmon with herb mixture and press so that the crumb adheres to the salmon. Place in the oven to bake for 8-10 minutes or until the salmon is nearly opaque.
8. While salmon cooks, make the dressing. Juice the lemons into a medium bowl; add olive oil, maple syrup, Dijon, salt and pepper, whisk to combine. Add arugula to the bowl and toss to coat.
   • ¼ cup extra virgin olive oil
   • ¼ cup pure maple syrup
   • 2 tbsp Dijon mustard
   • ½ tsp salt
   • ½ tsp black pepper
9. To serve, put salad on plates and top with roasted tomatoes and salmon filet. Enjoy!