Mustard and Herb-Crusted Salmon

Preheat your oven to 450 degrees Fahrenheit. Lay parchment paper or aluminum foil (Your call, I use parchment) out onto a cookie/baking sheet. Set the sheet aside, we need it for later.

Next, bust out your food processor (I know it’s messy to clean up, but I promise you you’ll need it.) Add in the bread, the olive oil and the parsley, and as much salt and pepper as you like. (I am a pepper-a-holic. Sue me.)

Turn on the food processor, or pulse it until the bread, parsley and oil combine and make bread crumbs. Don’t turn it into powder, leave the chunks a little big, like course crumbs.

Now, take your skinless salmon and plop it down onto the aforementioned baking/cookie sheet. If you would like, now would be the time to add salt and pepper to your salmon. When you have seasoned to your hearts desire, spread the Dijon mustard onto the salmon, giving each piece an even amount.

On top of the Dijon, press down your desired amount of crumb topping. You don’t have to attack the salmon, just press enough that the bread crumb mixture will stick in the oven.

Put the cookie/baking sheet into the oven, baking until the salmon is no longer bright pink on the inside, I always cheat and sacrifice one and stab it with a knife. But if you’re more skilled in knowing when it’s done, just ignore that previous statement.. This will be about 10-15 minutes, depending on the size/thickness of your salmon fillets.

Remove from the oven and serve! Pretty much any sides work with this, it is crazy delicious. I like my salmon with a little lemon juice squeezed over it. My mother likes this with a basil/mayo/lemon juice/relish tartar sauce thing that I sometimes make for her when she’s really nice.