3 slices white sandwich bread
1 cup fresh parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets, (6 ounces each)
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside.
In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper.
|I used a combination of parsley and cilantro for my fresh herbs.|
|Put in food processor.|
|Add olive oil.|
Pulse until coarse crumbs form.
|Pulse until it resembles bread crumbs.|
Place salmon on prepared sheet; season with salt and pepper.
Spread top of fillets with Dijon.
Roast until salmon is opaque throughout, 11 to 13 minutes.
|Safe cooking temperature for fish is 145 degrees.|
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced
In a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.