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Parmesan-Herb Salmon With Broccolini And Olive Garden House Salad
Course: Main Course, Salad, Side Dish
Servings: 6
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:

  1. 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.

  2. 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:

  1. 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.

  2. In a medium, wide bowl, mix together: bread crumbs, parmesan, 2 tbsp dill, parsley, 2 tbsp lemon juice, melted butter, salt, and pepper.

  3. 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.

  4. 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:

  1. 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.