Dijon-Herb Crusted Salmon

1 tsp. red wine vinegar

1/4 cup plain Greek yogurt

2 tsp Halladay's Dilly Herb Seasoning

2 6 oz. salmon fillets skinned

1/2 cup whole wheat panko breadcrumbs

1 Tbsp. canola oil

1 Tbsp. Dijon mustard

Preheat oven to 450˚F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

SIMILAR RECIPES

Greek Pasta Salad

1 lb. pasta of choice

1 1/2 cups feta cheese, crumbled

1 package cherry tomatoes, halved

1 cucumber, diced

1/2 cup kalamata olives, pitted and cut in half

Dressing ingredients:

1/2 cup olive oil

1/4 cup red wine vinegar

2 tsp. Halladay's Garlic Tomato Basil Seasoning

2 tsp. Halladay's Wood Fired Pizza Seasoning

Cook pasta according to package directions, we like al dente. Drain and set aside to cool.

Add feta cheese, tomatoes, cucumber, and black olives to a large bowl. Set aside.

Make the dressing in a small separate bowl; combine olive oil, red wine vinegar, Garlic Tomato Basil & Wood Fired Pizza Seasonings. Whisk well to combine.

Add cooled, cooked pasta to the large bowl with tomatoes, cucumber, feta and olives. Pour in half of the dressing, toss to combine. Chill for at least one hour before serving. Add remaining dressing and toss to coat just before serving.