What's For Dinner: Herb-Crusted Salmon with Roasted Veggies

When we were in Fort Collins over the weekend, we made the requisite stop at Whole Foods to pick up a few things. Among the items we added to our basket were two 6 oz fillets of wild sockeye salmon. Such a great source of protein and omega-3 fatty acids! We opt for wild salmon given the environmental issues and potential decreased nutritional-content related to farmed fish.

I've only ever made mustard-roasted salmon with lingonberries before, so I figured it was about time I tried a new recipe. I finally decided to go the herb-crusted route. Luckily, I still had plenty of Italian breadcrumbs on hand from when I made them awhile ago (stored in the freezer). The great thing about cooking salmon is that it is so fast! Less than 20 minutes, and the fish is on the table. I think I've definitely got a new go-to salmon recipe!

Herb-Crusted Salmon

makes 2 servings

3/4 cup Italian breadcrumbs

dried rosemary

dried thyme

dried parsley

1/2 cup organic dijon mustard

1/4 cup honey

2 6-oz salmon fillets

1. Pre-heat the oven to 450 degrees.

2. In a small bowl, stir together the mustard and honey.

3. In another small bowl, mix together the breadcrumbs and seasonings. I used about a shake or two of each seasoning listed; the Italian breadcrumbs already had a number of seasonings added in (see the link above for the recipe).

4. Line a baking sheet with aluminum foil.

5. Place the salmon fillets on the foil, skin-side down.

6. Cover the top of each fillet with the mustard-honey mixture.

7. Coat the mustard-covered fillets generously with the breadcrumb-herb mixture.

8. Place the baking sheet into the oven and cook for about 14 minutes, or until the fillets are opaque and flaky, and the toppings are lightly browned.

I served our salmon fillets alongside some roasted eggplant and Brussels sprouts. (I rinsed, trimmed, and halved the sprouts and cubed the eggplant; tossed all with two minced cloves of garlic and 2 T of olive oil, then roasted in a 450-degree oven on a baking sheet for about 30 minutes, flipping once half-way through.)