Herb Crusted Salmon

Salmon is such a good source of protein and omega-3 fatty acids that will leave you satisfied and full.  I found this recipe from Martha Stewart for a quick herb crusted variety.  I decided to pair this with the simple spinach salad found in the original recipe and a side of roasted Brussels sprouts for a healthy Sunday night dinner!

One note, if you don’t own a food processor, you can use a blender instead to make the crumb herb topping.  However, I do have to say that my food processor made this recipe so quick and easy!!  It really came together in minutes and would be a perfect weeknight dinner when you don’t have a ton of time!

Servings:  4

Size:  1 salmon fillet, about 6 oz.

Points Plus: 9pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  12-15 minutes

Ingredient List:

3 slices of bread

1 cup fresh parsley

1 Tbsp. olive oil

4 skinless salmon fillets (about 6 oz. each)

2 Tbsp. Dijon mustard

Salt

Pepper

Directions:

Preheat the oven to 425°.  Use aluminum foil to line a baking sheet.  Combine the bread, parsley, 1 Tbsp. olive oil and salt & pepper to taste in a food processor.  Pulse until the mixture resembles coarse crumbs.  Place the salmon fillets on the baking sheet and season with salt and pepper.  Spread ½ Tbsp. of Dijon mustard on top of each fillet.  Use your hands to press the herb crumb mixture on top of the mustard making sure to get the breading to stick to the top of the fish.  Bake in the oven until the salmon is flaky about 12-15 minutes. 

Tip:

I learned this tip from the seafood/butcher counter at my local grocer.  Apparently, the tail of salmon has way less bones than the middle section.  So if you are looking to avoid the pin bones typically found in salmon, ask for a tail cut instead!

XOXO Megan