Garlic Herb Salmon with Grape Frico Salad and Honey Dijon Dressing

This garlic herb salmon is paired with a vibrant grape frico salad that swaps croutons for crispy Parmesan shards. Sweet grapes, carrot ribbons and a tangy honey Dijon-shallot dressing create a fresh, satisfying dish that’s perfect for a carb-conscious dinner.

The salmon is seasoned with garlic powder and parsley, then baked to perfection. The frico adds a nutty crunch, while the pickled shallot dressing ties everything together. It’s a simple yet elegant meal that comes together in under 30 minutes.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Roughly chop parsley. Halve, peel and mince shallot until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter lemon. Trim and peel carrots; using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you reach the core. Discard core. Halve grapes lengthwise.
2. Pat salmon dry with paper towels. Season all over with garlic powder, salt and pepper. Sprinkle chopped parsley evenly over salmon. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon and cook until browned, 2-3 minutes per side. Transfer salmon to one side of a baking sheet.
3. Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on the opposite side of the sheet from the salmon. Bake on top rack until salmon is cooked through and cheese is melted and crispy at the edges, 5-7 minutes. Transfer salmon to a cutting board to rest for 5 minutes. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
4. In a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 teaspoon sugar and a pinch of salt. Cover with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.
5. To the bowl with pickled shallot, add honey Dijon dressing, 1 tablespoon olive oil and a pinch of salt and pepper; whisk to combine. In a medium bowl, toss mixed greens and carrot ribbons with half the dressing (reserve the rest for serving).
6. Thinly slice salmon. Break frico into bite-size pieces. Divide salad and salmon between plates. Drizzle remaining dressing over salmon. Top salad with grapes and frico.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

How do I store leftovers?

Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days. The frico may lose crispiness.

Can I make this recipe dairy-free?

To make it dairy-free, omit the Parmesan frico or use a dairy-free cheese alternative. The dressing may also need a dairy-free substitute.