Herb-Crusted Salmon with Spinach Salad
2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
4 to 6 (6-ounce) center-cut salmon fillets
Preheat the oven to 400 degrees F.
Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.
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5 ounces Baby Spinach
Salt & Pepper, to taste
In a large bowl, mix the baby spinach and squeeze 1/2 of fresh lemon over greens. Season lightly with salt and pepper to taste. Serve bed of greens next to your Herb Crusted Salmon and enjoy!