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Panko Salmon & Spinach Salad

By: Debbie W. of tlvfoodie.co blog

Salmon Recipe

When I was a little girl, my favorite dish was salmon and broccoli. My mom realized how much I loved it, and like any mother that discovered her picky child’s favorite food, she made it ALL the time. I mean, I think I ate an entire lake of salmon as a child.

This meal is ultimate Alzheimer’s prevention meal. It’s packed with omega-3 fatty acids, vitamin K, vitamin A, Iron, vitamin C, and vitamin E. Need I say more? The ingredients in this meal have been medically proven to assist in the prevention of Alzheimer’s disease and Dementia.

According to Alzheimers.net, these healing nutrients and vitamins help boost your memory and lower levels of cognitive decline. This dish is definitely brain food, but it’s not going to have you instantly solving the unsolved math equations of our time. Instead, it will give you brain a boost of the nutrients it requires.

So for all ages, children and adults alike, it’s never too early or too late to take care of your brain.

Salmon Recipe

Ingredients: Panko Crusted Salmon (Serves 2)

  • 4 cuts salmon fillets (about 6 ounces/100g each)
  • 2 cups panko
  • 1/2 cup parsley, finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 2 tbsp. extra virgin olive oil
  • 3-4 tbsp. Dijon mustard

Ingredients: Spinach Salad

  • 2 handfuls of mixed baby greens, rinsed
  • 2 handfuls of fresh spinach, rinsed
  • 8-10 cherry tomatoes
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 tsp garlic, ground


  1. Preheat the oven to 450° Fahrenheit (230° Celsius). Place a sheet of aluminum foil on a baking sheet, shiny side up.
  2. If the salmon is not pre-cut in fillets, cut them into 6 ounce pieces, each piece should be 2 inches (5cm) thick. Take care to slice the fish in 1 stroke per cut, if possible.
  3. In a medium bowl combine the panko, parsley, sea salt, fresh pepper, and extra virgin olive oil. With your hands, mix all the ingredients together, lightly crushing the panko into smaller pieces.
  4. Brush the top salmon fillets with a generous coat of Dijon mustard and coat it with the panko mixture, gently pushing it down to adhere to the mustard.
Salmon Recipe


  1. Use a sturdy spatula to pick up the salmon and place it on the pre-prepared baking sheet and place in the middle rack of the oven for 12-15 minutes. Rotate the baking sheet half way through.
  2. The salmon should be slightly pink when it’s ready.
  3. While the salmon is in the oven, prepare the salad and salad dressing:
  4. Mix your baby greens and spinach together in a bowl.
  5. Slice the cherry tomatoes in half and toss them in with the greens.
  6. Combine balsamic vinegar, honey, extra virgin olive oil, Dijon mustard, and garlic in a bowl and mix well. (For a thicker sauce, add a tsp of corn flour)
Salmon Recipe


Place the salad on a plate with a slice or 2 of your ready salmon filet.  Add a lemon wedge for the salmon, if you desire.

Salmon Recipe


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