Thursday, October 2, 2008

herb-crusted salmon fillets... 20 minutes

the goods:

3 slices white sandwich bread
1 cup fresh flat-leaf parsley
1 tablespoon olive oil
4 skinless salmon fillets
2 tablespoons Dijon mustard

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. In a food processor, combine bread, parsley, and oil; season with salt and pepper. Pulse until coarse crumbs form.

Place fillets on baking sheet. Spread tops of fillets with Dijon mustard; season with salt and pepper.

Top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Serve with lemon wedges.


Chris and Jenni said...

I actually made this 2 weeks ago. Me!... Salmon! and I ate it.

Crystal said...

hey britta, it's crystal ((one of jenni's old friends from church in eureka)) I was just looking around her page and I found your links... i actually think i met you once while you were visiting jenni.

Oh well just wanted to say great recipes, I love cooking and trying new things so when I went grocery shopping and bought a bunch of stuff to make some of your dinners and desserts, can't wait to try them. And this salmon was so quick to make. thnx for posting