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