Roasted Salmon Encrusted with Parsley herb Crumb Topping

ROASTED SALMON ENCRUSTED WITH PARSLEY HERB CRUMB TOPPING



Placed on Roca drizzled with Olive oi

 

2 big slices bread (I choose a whole grain one)

1/2 cup chopped fresh parsley

1/2 teaspoon oregano

2 tablespoons olive oil

1 tablespoon lime juice

Coarse salt and ground pepper

1.3 Pd salmon fillet (skin on)

2 tablespoons Dijon mustard

Preheat oven to 450 degrees

Prepare a baking pan with olive oil brushed on or a piece of tin foil to cover. (easier cleanup)

 

Coat with mustard

        
 

Pulse to blend

 

Pulse in a processor the crumbs, seasonings, lime juice and olive oil.

 Place salmon in pan and coat salmon (skin down) with mustard and pat the crumb mixture on the top of the fillet of salmon.

 

 

 

 

 

 

 

   Roast for 12-15 minutes depending thickness of salmon.  (cook middle medium rare)

TIPS:

·        Herbs can be changed.

·        Add chopped olives or capers

·        Leftovers will be lovely on a cold salad

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!