Salmon with Lemon Parsley Mustard Crumbs
I’m trying to eat more salmon – it’s great for our brains, and I love it. If you live in a landlocked state like I do, it’s generally best to buy the flash frozen pre-portioned filets, unless you are going to shop the day you cook it. Blot away any moisture after it’s thawed before cooking. This simple crumb topping adds tons of flavor, and you can make 1, 2 or 10 pieces of fish to feed yourself or a crowd.
- 1 salmon filet (about 6 ounces), skinned
- 2 tablespoons bread crumbs
- 1 tablespoon grainy mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried or fresh chopped parsley
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of pepper
- Blot the fish dry. Spray a nonstick pan with cooking spray and lay filet in the pan. Combine all of the other ingredients to make a paste and press it evenly across the piece of fish.
- Bake at 325 degrees for 5-10 minutes (depending on the thickness of the fish and your desired level of doneness). Turn the broiler on and place under broiler for 2-3 minutes to crisp up the topping, taking care not to burn the topping.