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Herb Crusted Salmon with Goat Cheese Polenta

A quick weeknight meal of oven-baked salmon with an herbed breadcrumb crust served over creamy goat cheese polenta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 6-ounce salmon fillets
  • 2 tablespoons Dijon mustard
  • 2 cups cherry tomatoes
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh basil chopped
  • 1 clove garlic minced
  • 1 1/2 cups breadcrumbs regular or panko
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 1/2 cups yellow corn polenta
  • 4 cups water
  • 5 ounces goat cheese
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat the oven to 450°F (232°C). Line a baking sheet with foil and lightly spray or oil it.
  • In a food processor or blender, combine 1 cup chopped parsley, 1/2 cup chopped basil, 1 clove minced garlic, 1½ cups breadcrumbs, 2 tablespoons olive oil, and 1 teaspoon salt; pulse until the mixture is evenly minced and holds together when pressed.
  • Place the 4 salmon fillets on the prepared baking sheet. Spread about 1/2 tablespoon Dijon mustard over the top of each fillet in a thin, even layer.
  • Top each mustard-coated fillet with a heaping spoonful of the herb-breadcrumb mixture, pressing down firmly to form an even crust.
  • Arrange the 2 cups cherry tomatoes around the salmon on the baking sheet and season salmon and tomatoes with kosher salt and freshly ground black pepper to taste.
  • Bake the salmon and tomatoes in the preheated oven for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork.
  • Meanwhile, bring 4 cups water to a boil in a large heavy saucepan. Season with salt and pepper to taste.
  • Slowly whisk in 1½ cups yellow corn polenta, reduce heat to a simmer, and cook 15–20 minutes, stirring frequently, until the polenta is thickened and creamy.
  • Remove the polenta from the heat and stir in 5 ounces goat cheese until melted and smooth. Adjust seasoning if needed.
  • Spoon polenta into bowls, top with a salmon fillet and roasted cherry tomatoes, and serve immediately.

Equipment

  • Baking Sheet
  • Foil
  • Food processor or blender
  • large heavy saucepan
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • Dill or tarragon can be substituted for some or all of the parsley and basil.
  • Add root vegetables or other firm vegetables to the baking sheet to roast with the salmon.
  • Frozen salmon works; pat fillets dry before spreading mustard and crust.
  • Use panko for a lighter, crispier crust.
  • Adjust polenta cooking time per package instructions for desired texture.