Provençal Herb-Crusted Salmon Salad Recipe

French cuisine · 480 calories

Provençal Herb-Crusted Salmon Salad recipe

About this recipe

This Provençal Herb-Crusted Salmon Salad is a delightful blend of French culinary finesse and a sea-to-table experience. Perfect for a busy professional’s date night or a satisfying meal after a long day, this dish combines succulent salmon fillets coated in a fragrant herb crust with a refreshing, tangy mixed greens salad. The recipe is high in protein and celebrates the simplicity of fresh, quality ingredients. With bold flavors and a balance of textures, this meal feels indulgent while being easy to prepare, making it an ideal option for those who appreciate a touch of elegance on a budget. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 Kg Indian Salmon (Rawas) Fish
  • 370G Remia Dijon Mustard
  • 500Ml Gaia Extra Virgin Olive Oil (500ml)
  • 250 ml Lemon Juice Concentrate
  • - Thyme Leaves
  • 40G Primi Piatti Rosemary Flakes
  • 20 g Oregano
  • - Baby Tomatoes
  • 450G Habit Sliced Black Olives (450g)
  • 100 g Feta Cheese
  • 100 g Garlic
  • 50 g Black Pepper Powder
  • 100 g Salt
  • 500Ml De Nigris Balsamic Vinegar

Instructions

  1. 1. Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
  2. 2. In a small bowl, mix Dijon mustard, olive oil, lemon juice, dried thyme, dried rosemary, dried oregano, black pepper, and salt to form a paste.
  3. 3. Pat the salmon fillets dry with a paper towel. Spread the herb paste evenly over the top of each fillet, pressing gently to adhere.
  4. 4. Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. 5. While the salmon is baking, prepare the salad by combining mixed greens, cherry tomatoes, black olives, and crumbled feta cheese in a large bowl.
  6. 6. Drizzle balsamic vinegar over the salad and toss gently to coat.
  7. 7. Once the salmon is cooked, remove it from the oven and let it rest for 2 minutes. Place each fillet on a plate alongside a portion of the salad.
  8. 8. Serve immediately and enjoy a perfect balance of savory, herbaceous salmon and crisp, tangy salad.