Garlic Crusted Salmon with Broccoli, Apple & Walnut Salad

Nutritional Information

Garlic Crusted Salmon

• Calories – 210
• Total Fat – 9 g
• Saturated Fat – 1.5 g
• Trans Fat – 0 g
• Cholesterol – 85 mg
• Sodium – 230 mg
• Total Carbs. – 6 g
• Fiber – 0 g
• Sugar – 0 g
• Protein – 24 g
• Vitamin D – 4 mcg
• Calcium – 20 mg
• Iron – 1.1 mg
• Potassium – 510 mg
• Phosphorus – 300 mg

Broccoli, Apple & Walnut Salad

• Calories – 260
• Total Fat – 23.5 g
• Saturated Fat – 2.6 g
• Trans Fat – 0 g
• Cholesterol – 6 mg
• Sodium – 310 mg
• Total Carbs. – 10.7 g
• Fiber – 2.5 g
• Sugar – 5.6 g
• Protein – 3.5 g
• Vitamin D – 0 mcg
• Calcium – 69 mg
• Iron – 0.7 mg
• Potassium – 250 mg
• Phosphorus – 83 mg

Ingredients

Garlic Crusted Salmon

• 5 cloves Garlic, minced
• 5 tbsp Gluten Free Breadcrumbs
• 2 1/2 tsp Fresh Italian Parsley, finely chopped
• 1 1/4 tsp Lemon, zested
• 3/4 tsp Dried Oregano
• 3/4 tsp Dried Thyme
• 3/4 tsp Kosher Salt
• 1 1/4 tsp Ground Black Pepper
• 1 2/3 tbsp Extra Virgin Olive Oil
• 1 1/4 lb Salmon, raw
• 2 1/2 tbsp Lemon Juice

Broccoli, Apple & Walnut Salad

• 2 2/3 cups Broccoli Florets, chopped
• 1/3 cup Granny Smith Apple, thinly sliced
• 2 tbsp + 2 tsp Toasted Walnuts, chopped
• 2 tbsp + 2 tsp Red Onion, minced
• 2 tbsp + 2 tsp Feta Cheese, crumbled
• 1 tbsp + 1 tsp Dried Cranberries
• 1/2 cup Balsamic Vinaigrette (see subrecipe)
• 2/3 tsp Kosher Salt
• 1/3 tsp Ground Black Pepper

Balsamic Vinaigrette

• 1 tbsp + 2 tsp Balsamic Vinegar
• 1 tbsp + 2 tsp Red Wine Vinegar
• 1/2 tsp Dijon Mustard
• 1 pinch Kosher Salt
• 1 pinch Ground Black Pepper
• 1/4 tsp Agave Sweetener
• 1/2 cup Canola Oil
• 1 tsp Garlic, minced
• 1 tsp Fresh Basil, finely chopped
• 1 tsp Fresh Chives, finely chopped
• 1 tsp Fresh Oregano, finely chopped
• 1 tsp Fresh Italian Parsley, finely chopped

Instructions

Garlic Crusted Salmon

1. Set your oven to 400°F (200°C) and line a small baking sheet with parchment paper or lightly grease it.
2. In a small bowl, mix together minced garlic, breadcrumbs, parsley, lemon zest, oregano, thyme, salt, and black pepper. Stir in the olive oil until the mixture is slightly crumbly.
3. Place the salmon fillet on the baking sheet, skin-side down.
4. Evenly press the garlic crust mixture over the top of the fillet.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
6. Drizzle with fresh lemon juice before serving.

Broccoli, Apple & Walnut Salad

1. In a large bowl, combine broccoli, apple slices, walnuts, red onion, feta cheese, and dried cranberries.
2. Pour dressing over the salad and add the salt and pepper. Toss well to coat.
3. Let sit for 15-30 minutes before serving to enhance flavors.

Balsamic Vinaigrette

1. Combine balsamic vinegar, red wine vinegar, Dijon mustard, kosher salt, black pepper, and agave sweetener in a mixing bowl. Whisk vigorously until well blended.
2. While whisking constantly, add canola oil in a slow, steady stream to create an emulsion. The dressing should thicken and lighten as the oil incorporates.
3. Finely mince fresh garlic and chop fresh basil, chives, oregano, and Italian parsley. Fold the herbs and garlic into the emulsified vinaigrette. Taste and adjust seasonings as needed before service.