Crusted Salmon Arugula Salad

1. Preheat oven to 190°C (375°F).
2. Prepare the salmon: Place the salmon fillets on a prepared baking sheet. Season each fillet with salt and pepper, then spread a thin layer of hummus (about 1 tablespoon per fillet) over the top.
3. Make the panko topping: In a small bowl, combine the panko breadcrumbs, parmesan cheese, and chopped thyme. In a separate bowl, whisk together the melted butter, Dijon mustard, and honey. Pour the butter mixture over the panko mixture and stir until well combined. Distribute the panko topping evenly over each salmon fillet, pressing firmly into the salmon.
4. Bake the salmon: Place the baking sheet in the oven and bake for about 20 minutes, or until the salmon flakes easily with a fork.
5. Prepare the lemon arugula salad: While the salmon is baking, whisk together the lemon juice, lemon zest, honey, olive oil, salt, and cracked black pepper in a large bowl. Add the arugula and toss until evenly coated.
6. Serve: Plate each salmon fillet alongside the lemon arugula salad and enjoy!

Enjoy your Crusted Salmon Arugula Salad!