Quick, easy, healthy and delicious.
Baked Salmon with Mustard and Herbed-Breadcrumb Crust
2 center-cut salmon fillets, about 6 ounces each
Salt and pepper to tast
1 teaspoon Dijon mustard
Juice and grated rind from 1 small lemon, divided
1/2 cup fresh breadcrumbs, white or whole wheat
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped fresh dill
1 garlic clove, minced
Preheat oven to 450° F. Line a rimmed baking sheet or shallow baking pan with foil and spray lightly with cooking oil.
Pat the salmon dry with paper towels. Place, skin-side down, on the baking sheet. Season the top with salt and pepper. Spread the mustard over the tops, then drizzle each with some of the lemon juice. In a small bowl, mix together the breadcrumbs, garlic, parsley, dill and lemon rind. Spread over the fillets and press down lightly so they will adhere to the mustard. Drizzle lightly with olive oil. Bake until the desired doneness, preferably no more than medium-rare to medium, 8 to 10 minutes, depending on thickness. Serve immediately, or tent with foil for about 5 minutes. Garnish with wedges of the lemon for extra drizzling.
Notes: I think fresh herbs are best but if you don't have them dried works too, just use half as much. Also i tossed a slice of whole wheat bread in a mini food processor to make the crumbs then added the garlic, parsley, dill and lemon rind.