Mediterranean Herb-Crusted Salmon with Egg Salad
Flaky herb-crusted salmon paired with a bright Mediterranean egg salad featuring kalamata olives, capers, and fresh dill. A protein-packed meal ready in just 25 minutes.
Ingredients
- 2 salmon fillets (6 oz each), skin-on
- 4 large eggs
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1/4 cup kalamata olives, halved
- 2 tbsp capers, drained
- 1/4 cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved
- 2 cups arugula
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- 1
Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
- 2
Place eggs in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Transfer to ice water, peel, and chop.
- 3
Pat salmon fillets dry. Brush with 1 tbsp olive oil and season with oregano, garlic powder, salt, and pepper.
- 4
Bake salmon for 12-15 minutes until the internal temperature reaches 145F and the top is golden.
- 5
While salmon bakes, make the egg salad: combine chopped eggs, Dijon mustard, remaining olive oil, lemon juice, red onion, kalamata olives, capers, and half the dill. Season with salt and pepper.
- 6
Arrange arugula on plates. Spoon the Mediterranean egg salad alongside.
- 7
Place the herb-crusted salmon on top. Garnish with cherry tomatoes, remaining dill, fresh parsley, and lemon wedges.
- 8
Serve immediately while the salmon is warm.