Hummus Crusted Salmon baked to perfection and served with a delicious Lemon Arugula Salad for the perfect healthy weeknight meal ready in under 30 minutes!
I have been on such a salmon kick lately, but I can’t seem to help it because it’s just that good! Salmon takes hardly any time to cook, it makes such a healthy meal option and there are so many delicious ways you can make it so it’s pretty much a no-brainer as to why it is one of my favorite dishes to cook. Recently I shared this sheet pan ginger soy glazed salmon as well as this ginger basil salmon wrapped in foil and now I’m excited to share this recipe for hummus crusted salmon with a fresh lemon arugula salad!
Why You’ll Love this Recipe
- This entire meal is easily made in just 20 minutes!
- Packed with flavor and perfect healthy dinner for those busy weeknights.
- The hummus keeps the salmon nice and moist as it bakes while still giving you a nice crunch from the breadcrumbs!
- Leftovers last 2 to 3 days so you can enjoy this salmon on top of a salad for lunch the next day.
Ingredients You’ll Need
- salmon – you’ll want four 6 oz evenly sized fillets of wild-salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too. Just make sure the salmon is thawed if you are using frozen fillets.
- hummus – this adds so much flavor to the salmon, holds the breadcrumb topping and makes the salmon super moist! I used roasted garlic hummus, but any type of hummus will work.
- butter – this is used for the breadcrumb topping which gives the tops a nice golden color and adds delicious flavor. You could also use olive oil in place of the butter, but I recommend only use about a tablespoon of oil.
- dijon mustard – boost of flavor.
- honey – adds a touch of sweetness that I love with all these flavors. You could also use maple syrup or other natural sweetener.
- breadcrumbs – this gives the salmon a nice crunch and really elevates your every day salmon recipe!
- parmesan cheese – make sure to use freshly grated parmesan cheese for maximum flavor.
- fresh thyme – the fresh thyme really makes such a difference in this recipe and tastes amazing! If you don’t have any fresh thyme, feel free to substitute with 1 teaspoon of dried thyme. Fresh rosemary would taste great with this too!
How to Make Hummus Crusted Salmon
- Prepare salmon. 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.
- Make breadcrumb mixture. In a small bowl, combine panko breadcrumbs, parmesan cheese and fresh thyme while in another bowl whisk together the butter, dijon and honey. Pour butter mixture over the panko and mix well.
- Bake salmon. Evenly distribute the breadcrumb mixture on top of each salmon fillet, pressing firmly into the salmon. Bake salmon at 375 degrees F for 20 minutes until cooked through and easily flakes with a fork.
- Make the salad. While the salmon is in the oven, whisk together the lemon juice, lemon zest, honey, olive oil, salt and pepper and toss with the arugula.
- Serve the salmon fillets with the lemon arugula salad and enjoy!
The Best (Simple) Arugula Salad!
This lemon arugula salad is one I literally make on a regular basis because of how quick and easy it is to make (only 5 ingredients!) and I’m just in love with the taste. A delicious mixture of lemon, olive oil and honey with a little salt and cracked pepper. The dressing is simple, yet flavorful, and you probably already have all the ingredients at home! It also tastes great paired with the salmon.
How to Serve Hummus Crusted Salmon
I like to add a few extra wedges of lemon to squeeze over top of the salmon when ready to eat and it tastes amazing with the lemon arugula salad! You could also serve this hummus crusted salmon with a side of roasted veggies like broccoli, asparagus or green beans or even throw it over a bed of rice or quinoa. Either way, I think this will definitely be a new favorite recipe for your family and it’s perfect year round!
Prepping and Storage
Leftovers can be stored in a sealed, airtight container for 2 to 3 days in the fridge. You can easily reheat this salmon in the oven wrapped in foil at 325 degrees F for about 5 minutes or simply warm it up in the microwave. I also love adding this leftover salmon to a salad for a protein-packed lunch!
More Salmon Recipes You’ll Love
- Ginger Basil Salmon in Foil
- Easy Chimichurri Baked Salmon
- Sheet Pan Ginger Soy Glazed Salmon
- Chili Rubbed Salmon with Summer Corn Salad
- Mango Sriracha Salmon Tacos
Hope you all enjoy this Hummus Crusted Salmon and Lemon Arugula Salad and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Hummus Crusted Salmon with Lemon Arugula Salad
Ingredients
- 4 (6 oz) 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 arugula
- 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 arugula.
- Serve salmon fillets with the lemon arugula salad and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and will definitely be added to my regular rotation. I cut the butter in half like others suggested and it was perfect. Simple but filling dish!
Can you make it with haddock or cod?
Any type of fish will work great with this recipe 🙂
Delicious recipe. I reduced the butter in half and didn’t miss it at all. I would also reduce the dijon mustard to only 1 tbsp. The taste of mustard was a bit too strong.
This is my NEW favorite salmon recipe and the protein macros and other macros fit perfectly with my new program! This meal is going to help me so much in transitioning to a healthier overall lifestyle. Plus it’s easy to make. I live alone and I prep everything and just make one piece at a time. Also, add a quarter of cucumber to the arugula for some crunch, you won’t regret it!
This tasted amazing! The only thing I would change is making it with less butter. I got a stomach ache from the amount of butter. Otherwise, great recipe!