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
Scale
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.
