Hummus Crusted Salmon with Lemon Arugula Salad

SERVES 4

Ingredients 

• 4 salmon fillets, fresh or frozen, thawed

• Salt and pepper, to taste

• 1/4 cup hummus, (I used roasted garlic)

• 1/2 cup whole wheat panko breadcrumbs

• 1/4 cup grated parmesan cheese

• 2 tsp fresh thyme, chopped

• 1/4 cup butter, melted

• 1 1/2 Tbsp Dijon mustard

• 2 tsp honey

For the Lemon Arugula Salad:

• 4 cups spinach and rocket leaves

• 2 1/2 Tbsp lemon juice

• 1/2 tsp lemon zest

• 1 tsp honey

• 2 Tbsp olive oil

• Salt & cracked black pepper, to taste

Instructions 

• Preheat oven to 375 degrees F.

• Place salmon fillets on a prepared baking sheet and season with salt and pepper. Spread a thin layer of hummus (about a tablespoon each) over each fillet.

• In a small bowl, combine panko, parmesan cheese and thyme while in another bowl whisk together butter, Dijon and honey. Pour butter mixture over the panko and mix well. Evenly distribute the panko mixture on top of each salmon fillet, pressing firmly into the salmon.

• Bake salmon for 20 minutes or until salmon flakes easily with a fork. While salmon is baking, whisk together lemon juice, zest, honey, olive oil and salt and pepper and toss with the spinach and rocket leaves.

• Serve salmon fillets with the lemon arugula salad and enjoy!