Polenta Crusted Salmon with Tomato and Olive Vinaigrette
Elevate your next seafood dinner with this vibrant Polenta Crusted Salmon with Tomato and Olive Vinaigrette! Perfectly seared and oven-finished, the salmon fillets boast a crispy, golden crust made with savory Parmesan and seasoned polenta, delivering both texture and flavor in every bite. A zesty and refreshing vinaigrette, featuring juicy cherry tomatoes, briny black olives, and a hint of sweetness from honey, adds the perfect Mediterranean-inspired touch. Quick and easy to prepare in just 35 minutes, this dish is as elegant as it is effortless, making it ideal for weeknight dinners or entertaining guests. Serve with a squeeze of fresh lemon for a final pop of brightness! Keywords: polenta crusted salmon, tomato olive vinaigrette, Mediterranean salmon recipe, easy salmon dinner.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets, skinless
- 1 cup instant polenta (dry)
- 0.25 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 0.25 cup black olives, pitted and sliced
- 0.25 medium red onion, finely diced
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 tablespoons fresh parsley, finely chopped
- 4 pieces lemon wedges (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a shallow bowl, combine the instant polenta, grated Parmesan cheese, salt, black pepper, and garlic powder.
In another shallow bowl, beat the eggs until well combined.
Dip each salmon fillet into the beaten eggs, ensuring it is fully coated. Then press the salmon into the polenta mixture, making sure to cover all sides evenly with the crust.
Heat olive oil in a large, oven-safe skillet over medium heat. Carefully place the crusted salmon fillets in the skillet and sear for about 2 minutes on each side, or until golden brown.
Transfer the salmon to the prepared baking sheet and place it in the oven to finish cooking for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, prepare the tomato and olive vinaigrette. In a small bowl, combine the cherry tomatoes, black olives, red onion, red wine vinegar, honey, and fresh parsley. Mix well and set aside.
Remove the salmon from the oven and let it rest for 2-3 minutes.
Serve the salmon with a generous spoonful of the tomato and olive vinaigrette on top. Garnish with lemon wedges and additional parsley, if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
