• 4 oz. Grape Tomatoes
• 2 Basil Sprigs
• 1 Shallot
• 2 Salmon Fillets
• 1 oz. Grated Parmesan Cheese
• ¼ cups Panko Breadcrumbs
• ¾ oz. Dijon Mustard
• ½ fl. oz. Balsamic Vinegar
• 1 tsp. Sugar
• 4 oz. Baby Arugula
• Olive Oil
• Salt
• Pepper
• 1 Baking Sheet
• 1 Small Bowl
• 1 Mixing Bowl

Prepare the Ingredients

 

 Preheat oven to 400 degrees

Halve grape tomatoes. Stem basil and reserve a few small leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips. Peel and slice shallot into very thin rounds. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Make the Parmesan-Panko Crust

 

Combine Parmesan, panko, a pinch of salt and pepper, and 1 Tbsp. olive oil in a small bowl.

Bake the Salmon

 

Place salmon on prepared baking sheet and brush each top with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top with Parmesan-panko crust and place on top rack in oven. Bake until crust has browned and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon bakes, prepare vinaigrette.

Make the Balsamic Vinaigrette

 

In a medium mixing bowl, combine remaining Dijon, balsamic vinegar, sugar, sliced basil (reserve leaves for garnish), and a pinch of salt and pepper. Stir, and whisk in 2 Tbsp. olive oil.

Make the Salad

 

Place arugula, grape tomatoes, shallots (to taste), and in bowl with dressing and toss.

Plate the Dish

Place salad on plate. Serve salmon atop salad and garnish with reserved basil leaves.

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