Parmesan-Herb Salmon With Broccolini And Olive Garden House Salad
After a long winter of staying in, spring is finally here! With it comes pretty blooms, bike cruising through midtown, and of course, Easter.
For most of us, Easter is a time to get together with family. For some, it may involve Easter egg hunts. For others, it’s a time of reflection on spiritual matters. Whatever the case may be, let it be a time to sit back and reconnect with loved ones over a welcoming home-made meal.
The scoop on this meal:
Parmesan-Herb Salmon – the salmon fillets are first coated with a stone-ground mustard and then dipped into panko bread crumbs that are mixed with parmesan and herbs. The mustard offers a smidge of sharpness and the flaky bread crumbs delivers extra crunch. And last, it’s topped with a creamy dill sauce.
Broccolini – sauteed broccolini is one of the quickest side dishes I’ve made. It’s cooked with olive oil and minced garlic in a non-stick pan and sprinkled with sliced almonds. Done.
Olive Garden House Salad – it’s a replica. The dressing can be made a day ahead of time to cut some prep time. This dressing is to die for! You’ll know what I’m talking about.
Parmesan-Herb Salmon With Broccolini And Olive Garden House Salad
Ingredients
Prep The Olive Garden Salad And Dressing:
- 2 (10 oz) bag of American salad blend or lettuce of choice
- 1/2 cup olive oil
- 1/3 cup mayonnaise
- 4 tbsp white wine vinegar
- 1 lemon, juiced
- 1/3 cup grated parmesan, and extra for garnish
- 1 clove garlic
- 1 tsp Italian seasoning
- 1/2 red onion, thinly sliced
- 1 cup pepperoncini, drained
- 3 roma tomatoes, sliced into wedges
- 1/2 cup croutons
For The Parmesan-Herb Salmon:
- 6 (6 oz) salmon fillets
- 1 cup panko bread crumbs
- 1/3 cup grated parmesan
- 4 tbsp finely chopped dill, divided
- 2 tbsp finely chopped parsley
- 2 lemons, juiced
- 3 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup stone-ground mustard
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 tsp garlic powder
For The Broccolini:
- 12 oz broccolini
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp toasted, sliced almonds
Instructions
Prep The Olive Garden Salad:
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To make the dressing: Combine the olive oil, mayonnaise, vinegar, lemon juice, parmesan, garlic, and Italian seasoning in a blender or food processor. Blend until smooth.
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To dress the salad: Place the lettuce in a large bowl and top with the red onion, pepperoncini, tomato, croutons, and remaining parmesan for garnish. When ready to serve, drizzle with the dressing and toss together.
Cook The Salmon:
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Take salmon out of the fridge so it can come to room temperate. It will cook more evenly. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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In a medium, wide bowl, mix together: bread crumbs, parmesan, 2 tbsp dill, parsley, 2 tbsp lemon juice, melted butter, salt, and pepper.
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Spread a thin layer of mustard on salmon fillets. Dip and press each fillet (individually) in the bread crumb mixture, mustard side down. Arrange on lined baking sheet. Place into the oven and bake for 18 minutes. Baking time will depend on thickness of salmon fillets. If salmon fillets are less then 1-inch thick, bake for 14-15 minutes.
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While the salmon is cooking, mix together: mayonnaise, sour cream, garlic powder, remaining dill, and remaining lemon juice in a small bowl. Season with salt and pepper to taste. Serve with salmon.
Cook The Broccolini:
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Heat olive oil in a pan over medium heat. Add the broccolini, garlic, salt and pepper. Cook, stirring occasionally, for five minutes. Cover and let it steam for 5 minutes, or until the broccolini is tender. Sprinkle with sliced almonds and serve immediately.
