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!
This entire recipe literally takes less than 30 minutes to throw together so it’s a perfect healthy meal you can serve for your family on those busy weeknights that tastes just as good as any salmon dish you might order from a restaurant! It’s super moist and flavorful with a nice crunch and I promise your family will be super impressed.
INGREDIENTS YOU’LL NEED FOR SALMON:
- Salmon fillets (you can use fresh or frozen fillets, just make sure to thaw first)
- Hummus (I used roasted garlic)
- Dijon mustard
- Grass-fed butter
- Honey
- Breadcrumbs
- Grated parmesan cheese
- Fresh thyme (you could also add some fresh rosemary too!)
HOW TO MAKE THE SALMON
To make this dish, just spread a thin layer of hummus over top of each salmon fillet then top that with a panko breadcrumb mixture made using a combination of a little grass-fed butter, Dijon, honey and fresh thyme. This keeps the salmon nice and moist as it bakes while still giving you a nice crunch from the breadcrumbs! The result is perfectly flaky, tender fish with so much flavor in every bite. I personally used a roasted garlic flavored hummus because that is what I already had on hand, but feel free to use whatever hummus you’d like! I served this salmon with a lemony arugula salad that is super simple to throw together while the salmon bakes in the oven and adds such a light, fresh taste while still getting in those greens!
THE BEST (SIMPLE) LEMON ARUGULA SALAD!
This 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!
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 the Lemon Arugula Salad! If you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
RECIPE
Hummus Crusted Salmon with Lemon Arugula Salad
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!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Ingredients
- 4 (6 oz) Alaska 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
- 1/4 cup grated parmesan cheese
- 2 tsp. fresh thyme, chopped
- 1/4 cup grass fed 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
- Pinch of 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 lemon arugula salad and enjoy!
Nutrition Facts:
- Serving Size: 1 salmon fillet + 1 cup arugula
- Calories: 477
- Sugar: 5.2 g
- Sodium: 441.2 mg
- Fat: 26.1 g
- Saturated Fat: 10.9 g
- Carbohydrates: 14 g
- Fiber: 1.8 g
- Protein: 47.7 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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