Mustard and Herb-Crusted Salmon

I always feel like you can never go wrong with salmon, and this is no exception.  The salad below is just baby spinach leaves, strawberry poppyseed dressing and dried red peppers.



  • 1 slice whole wheat bread, crust removed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsp minced fresh chives
  • 1 tbsp grated lemon peel
  • 1 1/2 pound salmon fillet, skin on
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 tbsp spicy brown mustard
  • Lemon wedges (optional)


  1. Preheat oven to 450°F. Line large baking sheet with foil; spray foil with non-stick spray.
  2. Put bread in food processor and pulse to make coarse crumbs.  Transfer to medium bowl and stir in parsley, chives, and lemon peel.
  3. Place salmon, skin side down, on foil.  Sprinkle with salt and pepper and spread with mustard.  Sprinkle bread crumb mixture over mustard, pressing lightly to help it adhere.
  4. Roast until fish is just opaque in center, 20-25 minutes.  Cut evenly into 6 pieces and serve with lemon wedges, if desired.

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