Herb Crusted Salmon with Goat Cheese Polenta is my favorite easy salmon recipe! This oven-baked tender and succulent salmon has so much flavor with minced herbs. When mixed with roasted tomatoes and cheesy polenta, it just makes the perfect weeknight meal!
5-Star Review
“I’ve made this recipe countless times. Delicious, delicious, delicious!” -Siena
Herb Crusted Salmon
I always love quick and simple one sheet pan dinners and my Baked Herb Salmon is one of my favorites! The herb mix (basil, parsley) and dijon mustard add so much flavor to the baked salmon fillets. The entire meal comes together in about 30 minutes. It’s one of my favorites to make for a romantic date night or a weeknight dinner for my family.
Tips For Beginners
- Salmon cooking temperature will vary by thickness. Refer to my Meat Temperature Chart.
Herb Crusted Salmon with Goat Cheese Polenta
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoon Dijon mustard
- 2 cups cherry tomatoes
- 1 cup fresh parsley chopped
- ½ cup fresh basil chopped
- 1 clove garlic minced
- 1½ cups breadcrumbs regular or Panko
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1½ cups yellow corn polenta
- 4 cups water
- 5 ounces goat cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 450°F. Line a baking sheet with foil and spray with nonstick spray.
- In a high powered blender or food processor, combine the parsley, basil, garlic, breadcrumbs (or panko), olive oil, and salt. Blend until fully combined and minced. Set aside.1 cup fresh parsley, ½ cup fresh basil, 1 clove garlic, 1½ cups breadcrumbs, 2 tablespoons olive oil, 1 teaspoon salt
- Place the salmon fillets on the baking sheet. Spread 1/2 tablespoon of Dijon mustard onto each salmon fillet in a thin layer.4 (6-ounce) salmon fillets, 2 tablespoon Dijon mustard
- Top each piece of salmon with a heaping spoonful of the minced herb mixture. Press down to make sure it attaches and forms a crust on each piece.Lay the cherry tomatoes around the salmon.2 cups cherry tomatoes
- Bake for 15-20 minutes or until the salmon is cooked and flaky throughout.
- While salmon is cooking, prepare the polenta. In a large heavy pan, bring the water (follow package instructions) and salt and pepper to taste to a boil.4 cups water, Kosher salt and freshly ground black pepper
- Stir in the polenta and reduce to a simmer. Simmer for 15-20 minutes or until its thickened to your liking. Turn off the heat and stir in the goat cheese.1½ cups yellow corn polenta, 5 ounces goat cheese
- Spoon some polenta into each bowl and top with salmon and cherry tomatoes. Eat it all together, the flavors are incredible! Enjoy!
Becky’s Tips
- Dill, parsley, tarragon are other alternatives for herbs.
- Add carrots, potatoes, beans, broccoli, or other vegetables while baking for extra flavor.
- Frozen salmon also works. Pat them dry before applying Dijon mustard. Swap salmon with shrimp for another version.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Herb Crusted Salmon With Polenta Step by Step
Start by preheating the oven to 450°F. Line a baking sheet with foil and spray with nonstick spray.
Make the herb mix and prepare salmon: In a high-powered blender or food processor, combine 1 cup of fresh parsley, ½ cup of fresh basil, 1 clove garlic, 1½ cups of breadcrumbs, 2 tablespoons of olive oil and 1 teaspoon salt. Blend until fully combined and minced. Set aside.
Pat dry all 4 (6-ounce) salmon fillets and arrange in a lined baking sheet pan. Spread 1/2 tablespoon of Dijon mustard (out of 2 tablespoons) onto each salmon fillet in a thin layer.
Then top each fillet with a large spoonful of the minced herb mixture. Press the herbs into the dijon to form the crust. Lay 2 cups cherry tomatoes around the salmon.
Bake for 15-20 minutes or until the salmon is cooked and flaky throughout.
Cook polenta: While the salmon is baking, prepare the polenta. Bring a pot of water (with 4 cups water, Kosher salt and freshly ground black pepper) to a boil.
Stir in the 1½ cups yellow corn polenta, then reduce heat and let it simmer for 15-20 minutes, until the polenta becomes thick.
When it’s done cooking, turn off the heat and stir in the 5 ounces goat cheese.
Serve: To serve the salmon and polenta meal fill each bowl with a good helping of goat cheese polenta, place the herb crusted salmon fillet, then top with some of the roasted tomatoes! Enjoy!
How to Store
Refrigerate leftovers (in separate containers) in an airtight container for 3-4 days. Serve cold with salads or reheat in the microwave in 30 second intervals. You can also reheat in the oven at 350°F until warm. Polenta may thicken while storing. Add some water (or chicken stock) for desired consistency.
To make ahead of time, freeze the baked herby salmon (wrap each fillet in the foil) for 1-2 months. Reheat in the oven until desired crispiness and crust. Make fresh polenta to serve along.
Serving Suggestions
Baked crusted salmon goes very well with Mashed Potatoes or with a bed of Basmati Rice. I also like to serve Spicy Cheesy Broccoli or Almondine Beans for fancier dinner.
Don’t forget to add some White Wine Margaritas!
We’re sorry to hear this flavor combo wasn’t to your tastes, Angella!
I’ve made this recipe countless times, delicious delicious delicious
Plated perfectly!
I used canned tomatoes with serrano peppers and Italian blend instead of goat cheese because that is what I had in the house. I am not happy with the Polenta done in an Instapot and will do that on the stovetop in the future. I did air-fry the salmon and it turned out beautifully.
That looks amazing, Ron!
What kind of wine would you pair with this?
I would try a Sauvignon Blanc!
Or a Pinot Grigio
what kind of goat cheese do you use?
I made this recipe the other night and it was easy to make, and delicious. I added a couple of extra cloves of garlic because I like garlic. The grits with the goat cheese was yummy, I added a pat of butter. Will definitely be making this again. Thank you for sharing your recipe!
SO glad you loved it!
This looks delicious. I’m going to run out and buy some polenta so we can try it tonight.
This looks perfect Becky! Definitely going on my to make soon list!!
Can’t wait to try this: yum!
Absolutely beautiful!! And that polenta sounds divine!