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Dinner This Week

Dinner This Week: Weeknight Herb-Crusted Salmon

This week’s menus include herb-crusted salmon, cacio e pepe, and broiled pork tenderloin for dinner in an hour or less.
By Published Oct. 20, 2018

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Herb-Crusted Salmon with Herbed Rice and Pasta Pilaf

Game Plan: We brine the salmon to keep it moist and tender. We also soak the rice to ensure it cooks at the same rate as the pasta in the pilaf; both steps can be accomplished while you prepare the breadcrumb topping. Once the salmon is topped and in the oven, start cooking the pilaf.

A crunchy breadcrumb and herb topping takes minutes to prepare and gives our Herb-Crusted Salmon instant pizzazz. Loading up on herbs (only one needs washing) and stirring in a little yogurt elevates our Herbed Rice and Pasta Pilaf.

Printable Shopping Lists: Herb-Crusted Salmon and Herbed Rice and Pasta Pilaf.

Dinner 2: Cacio e Pepe with Wilted Spinach Salad

spaghetti with pecorino romano and black pepper cacio e pepewilted spinach salad with oranges radishes and citrus vinaigrette

Game Plan: Because both dishes come together quickly, make sure to have your ingredients prepped and ready to go before cooking. While the pasta boils, add your dressing ingredients to the skillet. Once you've tossed the pasta with the grated cheese and cream, simply warm the vinaigrette and drizzle it over the salad.

Besides their complementary flavors, both these dishes are exceptionally light on prep work and cooking. For the Cacio e Pepe you do little more than boil water and grate cheese. In our brightly flavored Wilted Spinach Salad, the dressing does all the work for you. Simply heat the dressing ingredients in a skillet and pour it over the spinach, then add citrus segments and radishes. 

Printable Shopping Lists: Cacio e Pepe and Wilted Spinach Salad

Dinner 3: Broiled Pork Tenderloin with Skillet-Roasted Brussels Sprouts

Game Plan: Start by prepping the pork. Once the tenderloins are in the oven, cut your Brussels sprouts, arrange them in the skillet, and add the oil—but wait to turn on the burner. While the pork rests after cooking, turn on the heat and skillet-roast the sprouts.

The broiler gives our Broiled Pork Tenderloins well-browned exteriors and rosy-pink, juicy centers in a fraction of the time it would take to roast them. Starting in a cold skillet and using plenty of olive oil produces Skillet-Roasted Brussels Sprouts that are deeply browned and crisp-tender in under 10 minutes. 

Printable Shopping Lists: Broiled Pork Tenderloins and Skillet-Roasted Brussels Sprouts 


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.