Salmon Cutlet with Olive and Mustard
Elevate your seafood dinner game with this stunning Salmon Cutlet with Olive and Mustard recipe. Featuring succulent salmon fillets topped with a zesty blend of pitted green olives, Dijon mustard, fresh parsley, garlic, and a squeeze of bright lemon, this dish is as flavorful as it is elegant. A crunchy layer of golden breadcrumbs adds the perfect contrast to the tender fish, while a drizzle of olive oil ensures a beautifully crisp finish. Ready in just 35 minutes, this easy-to-follow recipe is perfect for weeknight dinners or entertaining guests. Serve with lemon wedges and a sprinkling of fresh parsley for a restaurant-quality meal at home. Packed with Mediterranean-inspired flavors, this baked salmon recipe is not only healthy but also irresistibly delicious!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillet
- 0.5 cup Pitted green olives
- 3 tablespoons Dijon mustard
- 2 tablespoons (chopped) Fresh parsley
- 1 large Lemon
- 2 cloves Garlic clove
- 0.5 cup Breadcrumbs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, combine the pitted green olives, Dijon mustard, chopped fresh parsley, juice of half a lemon, garlic cloves, and 1 tablespoon of olive oil. Pulse until the mixture forms a coarse paste.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Sprinkle both sides with salt and black pepper.
Spread a generous layer of the olive and mustard mixture evenly over the top of each salmon fillet.
Sprinkle the breadcrumbs over the coated salmon, pressing them gently to adhere to the olive-mustard mixture.
Drizzle the remaining 2 tablespoons of olive oil over the breadcrumb topping to help it crisp up as it bakes.
Transfer the baking sheet to the preheated oven and bake the salmon for 15–17 minutes, or until the salmon flakes easily with a fork and the topping is golden brown.
While the salmon is baking, cut the remaining half of the lemon into wedges for serving.
Once cooked, remove the salmon from the oven and let it rest for 2–3 minutes before serving.
Plate the salmon cutlets and garnish with additional chopped parsley, if desired. Serve with the lemon wedges on the side.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 39.6 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 7054 mg | 307% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.7 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 145 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3274 mg | 70% | |
*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.
