Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F. Line the bottom of a baking sheet pan with aluminum foil.

• STEP 2

  Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • ½ lemon
  • 1 medium beet
  • ½ small bunch Italian (flat-leaf) parsley
  • ½ (5 oz) pkg baby arugula

• STEP 3

  Finely chop walnuts and place in a small bowl with bread crumbs and oil; stir to combine.

  • ¼ cup walnuts
  • 3 tbsp panko bread crumbs
  • 1 tsp extra virgin olive oil

• STEP 4

  Peel and mince garlic. Zest lemon and place both in a medium bowl.

  • 1 clove garlic

• STEP 5

  Add Dijon, honey, and spices to the bowl with the garlic and lemon zest; whisk to combine.

  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp Italian seasoning
  • ¼ tsp salt
  • 1 pinch crushed red pepper

• STEP 6

  Pat fish dry with paper towels and place, skin-side down, in the middle of the baking sheet. Spread with Dijon mixture and top with walnut mixture. Reserve Dijon bowl to use for the salad.

  • ¾ lb salmon fillet

• STEP 7

  Place baking sheet in the oven and bake until salmon is cooked through, about 12 minutes.

• STEP 8

  Meanwhile, juice lemon into the reserved bowl; add oil, vinegar, Dijon, salt, and pepper. Whisk to combine the dressing.

  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Trim, peel, and coarsely grate the beet; add to the bowl with the dressing.

• STEP 10

  Peel and mince shallot; add to the bowl.

  • ½ shallot

• STEP 11

  Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl and toss to combine the salad.

• STEP 12

  To serve, divide arugula between plates and top with beet salad. Serve with salmon on the side and enjoy!