BAKED SALMON FILLETS WITH MUSTARD AND HERBED-BREADCRUMB CRUST

SERVES 2

I love salmon, and this is another quick, easy, healthy and delicious presentation. The recipe may easily be doubled as needed.

INGREDIENTS

2 salmon fillets, preferably center-cut, 6 to 8 ounces each

Salt and pepper to taste

1 teaspoon Dijon mustard

2 teaspoons olive oil, divided

1 tablespoon fresh lemon juice

1/4 cup fresh breadcrumbs, white or multi-grain

1 teaspoon dried parsley leaves

1 teaspoon dried dill weed

1 teaspoon minced fresh garlic

Preheat oven to 450° F. Line a shallow baking sheet or pan with foil and spray lightly with cooking oil. Pat the salmon dry with paper towels. Place, skin-side down, on the baking sheet. Season the top with salt and pepper. In a small bowl, mix together the mustard, 1 teaspoon olive oil and lemon juice. Spread over the tops of the salmon fillets. In another small bowl, mix together the breadcrumbs, garlic, parsley and dill. Spread over the fillets and press down lightly so they will adhere to the mustard. Drizzle with the remaining 1 teaspoon olive oil. Bake until the desired doneness, medium-rare to medium, about 10 minutes, depending on thickness. Serve immediately.

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