Salmon is one of my favorite foods, not least because there are many delicious and very easy ways to prepare it! This recipe has become a go-to. It takes about 10 minutes of prep work, uses mainly ingredients you’re likely to have on hand, and gets along admirably with any number of different side dishes. Oh, and did I mention, it is super reliable? I have made this dozens of times, and can’t remember a single fail, even recently in our questionable European oven. 🙂
Most recently I paired this with couscous and a simple salad of arugula, cherry tomatoes, and pine nuts (what I had on hand..). It also goes really well with asparagus, green beans, roasted potatoes, wild rice or rice pilaf.. you name it! Roasted potatoes are especially nice with this because you can bake them on the same sheet you use for the salmon. Just toss the quartered potatoes with olive oil, salt, and pepper, and put them in the oven about 10 minutes before you add the salmon filets. Easy! Next time you need a quick weeknight meal, this has you covered.
1/4 cup dijon mustard
2 tbsp. dry mustard
4 salmon fillets (about 1.5 lbs. total weight), skin removed
4 tbsp. panko breadcrumbs
1/4 cup fresh Italian parsley, chopped
Preheat the oven to 375 F. In a small bowl, combine the dijon and dry mustards; stir well. Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, pressing gently to adhere.
Arrange the fillets on a roasting pan or rimmed baking sheet, breaded side up. Bake 15-18 minutes, until the fillets are barely opaque and the breaded topping is golden brown. Sprinkle with parsley and serve.