This past weekend, our friend asked about my plan of attack for meals during the week. When I know I can get out of work at a decent time, I’ll make something a little more time intensive, but I usually try to keep meals to 30-40 minutes max. After all, who wants to be in the kitchen all night? I mean, I can’t speak for everyone, but I’m trying to get to my couch, a blanket, and a good book ASAP.

I have a few go to sources for quick and easy recipes during the week, including Skinnytaste (her latest cookbook is chock full of fast recipes), Inspiralized, and Cooking Light (the subscription is a steal). This month’s Cooking Light issue had one of the best salmon recipes I’ve had in awhile and the best part? It took 20 minutes to both prep and cook. Doesn’t get much better than that! Well, maybe it does get better…salmon has a ton of health benefits:

• The Omega-3 fatty acids found in salmon are great for your skin and help boost the production of collagen and elastin (aka hi, youthful complexion)
• Salmon is a great source of selenium, which helps protect and repair sun damage (this will help reverse stupid decisions like tanning in college…err,  maybe that’s just me?)
• Salmon has been linked to improved memory, improved learning ability, and reduced rates of cognitive decline (hello, brain food!)
  

             Spring for a nicer cut of salmon for this recipe…you’ll thank me later

When I made the salmon, I was on my own for the night, so I tweaked the recipe and put the fish over fresh spinach, a mix of herbs, vegetables I had on hand, a dollop of Greek yogurt, and a mustard vinaigrette I knew would accentuate the flavors of the fish. You can also pair the fish with your roasted vegetable of choice like cauliflower or asparagus. The panko will also hold up if you have leftovers, so make extras for lunch the next day!

Enjoy!

Dijon-Herb Crusted Salmon with Herb Salad
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes

Tools: 
Baking sheet
Parchment paper
Whisk
Small mason jar or mixing bowl

Ingredients:
For the salmon:
2 salmon fillets, skinned (about 1 1/2 in. thick)
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup whole-wheat panko
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp canola oil
1 tsp chopped fresh thyme
1 tsp dijon mustard

For the dressing:
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 tbsp Dijon mustard
Pinch of kosher salt
Pinch of fresh ground pepper

For the salad:
2-4 cups of fresh spinach (or greens of your choice)
1/2 cup of fresh herbs (dill, parsley, thyme, etc.)
1/2 cup purple cabbage thinly sliced
2 tbsp shelled pistachios
2 green onions thinly sliced
1 Persian cucumber sliced 1/4 inch
2 tbsp of plain 2% reduced-fat Greek yogurt

Directions for the salmon:
1. Preheat the oven to 450 degrees
2. Arrange fish fillets on parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450 degrees for 10 minutes. Remove pan from oven and turn on broiler.
3. Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until the topping is browned and crisp.

Directions for the dressing:
1. Combine ingredients in a mason jar or small mixing bowl. Seal lid and shake well (or whisk if using a bowl) until blended.

Directions for the salad:
1. While the salmon is cooking, prep the ingredients for the salad
2. Combine 1-2 cups of greens, 1/4 cup of herbs, 1/4 cup of purple cabbage, 1 tbsp of pistachios, 1 green onion, 1/2 of Persian cucumber
3. Top salad with salmon, add tbsp of Greek yogurt, and 1-2 tbsp of dressing

Want to maximize fall ingredients? Don’t miss my mom’s butternut squash recipe, plus grilled cheese with a fall twist!