If you’re craving a meal that’s bursting with fresh herbal flavors, creamy indulgence, and vibrant colors, then this Herb-Crusted Salmon with Goat Cheese Polenta and Cherry Tomatoes Recipe is going to become your new go-to. Imagine a perfectly roasted salmon fillet enveloped in a fragrant, crunchy herb crust, paired with a luscious, tangy goat cheese polenta that melts in your mouth, alongside sweet and juicy cherry tomatoes roasted just right. It’s an impressive yet surprisingly simple dish that combines textures and flavors beautifully, making every bite a celebration on your plate.
Ingredients You’ll Need
Don’t let the list intimidate you. Every ingredient in this recipe plays a crucial role, from building the herbaceous crust on the salmon to creating that rich, creamy polenta base. Each element contributes to a harmony of taste, texture, and color that will brighten up your dinner experience.
- 4 (6-ounce) salmon fillets: Choose fresh, skinless fillets for optimal flavor and texture.
- 2 tablespoons Dijon mustard: Adds a subtle tang and helps the herb crust stick perfectly to the fish.
- 2 cups cherry tomatoes: Roasted alongside the salmon for a burst of natural sweetness and juiciness.
- 1 cup fresh parsley (chopped): Imparts a fresh, slightly peppery herb flavor that’s key to the herb crust.
- ½ cup fresh basil (chopped): Adds aromatic sweetness and depth to the crust mixture.
- 1 clove garlic (minced): Just enough to mellowly spice up the crust without overpowering.
- 1½ cups breadcrumbs (regular or Panko): Gives the crust its irresistible crunch and texture contrast.
- 2 tablespoons olive oil: Helps bind the herb crust and brings richness to the mixture.
- 1 teaspoon salt: Essential for seasoning and enhancing all the other flavors.
- 1½ cups yellow corn polenta: The creamy base that partners beautifully with the salmon.
- 4 cups water: To cook the polenta to creamy perfection.
- 5 ounces goat cheese: Stirred into the polenta to add tangy creaminess and a smooth finish.
- Kosher salt and freshly ground black pepper (to taste): For seasoning both the polenta and salmon during cooking.
How to Make Herb-Crusted Salmon with Goat Cheese Polenta and Cherry Tomatoes Recipe
Step 1: Prepare Your Workspace and Oven
Start by preheating your oven to 450°F. Line a baking sheet with foil and give it a spritz of nonstick spray—this will make cleanup easier and ensure your salmon won’t stick. Getting this done ahead sets you up for a smooth cooking experience.
Step 2: Blend the Herb Crust Mixture
Next, toss the parsley, basil, garlic, breadcrumbs, olive oil, and salt into a high-powered blender or food processor. Blend everything until finely minced and well-combined. This fragrant herb crumb will become that standout crust that adds irresistible texture and flavor to the salmon.
Step 3: Prep the Salmon with Dijon Mustard
Place your salmon fillets on the baking sheet, spacing them out evenly. Spread about half a tablespoon of Dijon mustard on top of each fillet in a thin, even layer—this acts like a flavorful glue for your herb crust and adds a subtle zing to the fish itself.
Step 4: Apply the Herb Crust and Add Cherry Tomatoes
Heaping spoonfuls of the herb crumb mixture should then be gently pressed on top of each salmon fillet. Make sure to press firmly so it sticks and forms a beautiful crust. Scatter the cherry tomatoes around the salmon on the baking sheet. As everything roasts, the tomatoes will soften and sweeten, complementing the rich fish perfectly.
Step 5: Bake to Perfection
Place the baking sheet in your preheated oven and bake for 15 to 20 minutes. The salmon should turn flaky and opaque when done. Meanwhile, the herb crust crisps up, creating a delicious contrast to the tender fish beneath.
Step 6: Cook the Polenta Base
While the salmon is roasting, prepare the polenta. In a large heavy-bottomed pan, bring the water seasoned with salt and pepper to a boil. Slowly stir in the polenta, then reduce the heat to a simmer. Stir frequently to avoid lumps and cook until thick and creamy—usually about 15 to 20 minutes.
Step 7: Stir in Goat Cheese
After the polenta has thickened, remove the pan from heat and stir in the goat cheese. This addition gives the polenta a tangy creaminess that perfectly balances the herbaceous salmon and sweet tomatoes.
Step 8: Plate and Enjoy Your Masterpiece
Ladle the goat cheese polenta into bowls or plates, top each serving with a herb-crusted salmon fillet and a handful of those juicy roasted cherry tomatoes. Every bite brings together the crunchy crust, creamy polenta, and fresh sweetness, creating an utterly delicious meal you can be proud of.
How to Serve Herb-Crusted Salmon with Goat Cheese Polenta and Cherry Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil leaves immediately brightens up the presentation and adds an extra burst of herbaceous aroma. A light drizzle of olive oil or a squeeze of fresh lemon juice adds a zesty finish that complements the rich and creamy flavors perfectly.
Side Dishes
Though this dish stands beautifully on its own, pairing it with a simple green salad with lemon vinaigrette or lightly steamed green beans adds a fresh, crisp contrast. Roasted asparagus or sautéed spinach also make fantastic companions to round out the meal.
Creative Ways to Present
For a dinner party, serve the polenta in shallow bowls, placing the salmon atop the polenta and arranging cherry tomatoes artfully around the edges. Use colorful plates to highlight the vibrant reds and greens, and offer lemon wedges on the side for guests to customize their tanginess.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which may be a challenge!), store them in an airtight container in the refrigerator. The salmon with its herb crust keeps well for up to 2 days, while the polenta maintains its creaminess nicely when stored properly.
Freezing
Freezing the salmon with its herb crust isn’t recommended as the texture of the crust may change upon thawing. However, you can freeze the plain polenta without goat cheese for up to 1 month. Just reheat it gently and stir in goat cheese fresh before serving.
Reheating
Warm leftovers gently in the oven at a low temperature to help maintain the herb crust’s texture, or microwave briefly, though you may lose some crispness. Reheat polenta slowly on the stovetop, stirring in a splash of milk or cream to regain its creamy consistency.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works just fine—just make sure to thaw it thoroughly and pat it dry before applying the herb crust. This will help it adhere properly and ensure even cooking.
What if I don’t have goat cheese? Can I substitute it?
Absolutely! Cream cheese or mascarpone can be creamy alternatives, though they lack the tang of goat cheese. For a sharper flavor, feta can be crumbled in, but incorporate it at the end to avoid graininess.
Is it possible to make this dish dairy-free?
Yes! Simply omit the goat cheese from the polenta and substitute with a splash of olive oil or a dairy-free cheese alternative. The creamy texture will be slightly different but still delicious.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork but still feel moist inside. Baking at 450°F for 15-20 minutes typically yields perfect results for 6-ounce fillets.
Can I prepare the herb crust mixture in advance?
Definitely. You can blend the herb crust mixture up to a day ahead and store it in the refrigerator. Just give it a good stir before using to redistribute the olive oil.
Final Thoughts
There’s something truly special about sharing a meal where every ingredient shines and complements each other so well. This Herb-Crusted Salmon with Goat Cheese Polenta and Cherry Tomatoes Recipe is one of those perfect dishes — elegant enough to impress but simple enough to whip up any weeknight. Give it a try, and I promise your taste buds will thank you. Happy cooking!
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Herb-Crusted Salmon with Goat Cheese Polenta and Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Herb Crusted Salmon with Goat Cheese Polenta is a flavorful and elegant dish perfect for a weeknight dinner or special occasion. Tender salmon fillets are topped with a vibrant herbed breadcrumb crust and baked alongside juicy cherry tomatoes, while creamy, tangy goat cheese polenta provides a luscious, comforting base. The blend of fresh herbs, garlic, and Dijon mustard infuses the salmon with bright, savory notes, balanced by the rich polenta, making this a well-rounded meal that’s both satisfying and sophisticated.
Ingredients
For the Salmon and Herb Crust
- 4 (6-ounce) salmon fillets
- 2 tablespoons Dijon mustard
- 2 cups cherry tomatoes
- 1 cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- 1 clove garlic, minced
- 1½ cups breadcrumbs (regular or Panko)
- 2 tablespoons olive oil
- 1 teaspoon salt
- Kosher salt and freshly ground black pepper, to taste
For the Goat Cheese Polenta
- 1½ cups yellow corn polenta
- 4 cups water
- 5 ounces goat cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 450°F (232°C). Line a baking sheet with foil and spray it with nonstick spray to prevent sticking and aid in easy cleanup.
- Make Herb Crust Mixture: In a high-powered blender or food processor, combine the chopped parsley, chopped basil, minced garlic, breadcrumbs (or panko), olive oil, and salt. Blend until all ingredients are finely minced and well combined to form a herbaceous crust mixture. Set aside.
- Prepare Salmon Fillets: Place the salmon fillets on the prepared baking sheet. Spread about ½ tablespoon of Dijon mustard evenly over the top of each salmon fillet in a thin layer. This will help the crust adhere and add pungent flavor.
- Apply Herb Crust and Add Tomatoes: Top each salmon fillet with a heaping spoonful of the herb breadcrumb mixture. Press down gently so the mixture sticks well and forms an even crust. Arrange the cherry tomatoes around the salmon fillets on the baking sheet for roasting alongside.
- Bake the Salmon: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The herb crust should be golden and fragrant, while tomatoes will be tender and juicy.
- Cook Polenta: While the salmon bakes, bring 4 cups of water to a boil in a large heavy-bottomed pan. Season the water with kosher salt and freshly ground black pepper to taste.
- Simmer Polenta: Gradually stir in the polenta to avoid lumps and reduce heat to low. Let it simmer, stirring frequently, for 15-20 minutes or until the polenta thickens to your desired consistency.
- Finish Polenta with Goat Cheese: Remove the polenta from heat and immediately stir in the goat cheese until fully melted and incorporated, resulting in a creamy, tangy polenta base.
- Serve: Spoon a generous amount of goat cheese polenta into each bowl. Top with the herb-crusted salmon fillet and roasted cherry tomatoes. Enjoy all the components together to experience the rich and harmonious flavors.
Notes
- You can substitute fresh basil and parsley with other fresh herbs like thyme or dill for a different flavor profile.
- Panko breadcrumbs will provide a lighter, crunchier crust compared to regular breadcrumbs.
- Adjust cooking time for salmon based on thickness; thicker fillets may require a few additional minutes.
- For a dairy-free version, replace goat cheese with a plant-based cheese or nutritional yeast in the polenta.
- Leftover polenta can be refrigerated and reheated gently with a splash of water or broth to restore creaminess.
