Everything Bagel Crusted Salmon with Sauteed Cabbage & Spinach




  • 1 lb wild caught salmon

  • 1 TB dijon mustard

  • Everything but the Bagel seasoning (Trader Joes)

  • 2 oz. sour cream

  • 6 chives, chopped

  • Salt and Pepper to taste

Sauteed Veggies:

  • 1 cup millet

  • 2 cups water

  • 1 TB olive oil (for sauteing)

  • 1 cup red cabbage, shredded

  • 1 cup green cabbage, shredded

  • 1 cup spinach

Lemon-Caper Vinaigrette:

  • 2 teaspoons capers

  • ½ shallot, minced

  • 1 TB freshly squeezed lemon juice

  • 2 TB olive oil (for dressing)


  • Preheat oven to 350 degrees

  • Rinse salmon and pat dry

  • Line a baking sheet with foil or parchment paper

  • Spread dijon mustard over the salmon

  • Sprinkle with Everything but the Bagel seasoning (to taste)

  • Bake in preheated oven for 10-15 minutes

  • While salmon is cooking, mix sour cream and chopped chives together, set aside

  • Bring 2 cups of water to a boil, then add 1 cup of millet. Simmer on low heat until all the water is absorbed

  • Heat 1 TB olive oil in a large skillet

  • When warm, add cabbage and a little salt and pepper

  • Saute until cabbage is tender

  • Add spinach and continue to cook until wilted

  • While veggies are sauteing make the lemon caper vinaigrette

  • Combine capers, minced shallot, 1 TB lemon and 2 TB of olive oil

  • Whisk together and set aside to use a dressing for the veggies

Plate the dish:

  • Sauteed veggies topped with millet and drizzled with the Lemon Caper Vinaigrette

  • Place salmon on top of veggies and millet and top with a dollop of chive sour cream