Roasted Salmon with Lemon Herb Breadcrumbs
Equipment
- food processor
Ingredients
- 1 tbsp Dijon mustard
- 1 ½ tsp fresh lemon juice
- 2 tbsp olive oil divided
- 1 ½ pound Salmon fillets cut into 4 serving size pieces
- kosher salt
- black pepper
- 1 slice sourdough bread
- 1 medium shallot minced
- 2 tbsp fresh chives sliced
- 1 ½ tbsp fresh parsley minced
- 1 tbsp lemon zest
Instructions
- Preheat oven to 450℉.
- Mix the mustard and lemon juice in a small bowl. Mix in 1 tbsp oil.
- Arrange fish skin-side down on prepared baking sheet.
- Brush the mustard mixture on the fish. Sprinkle with salt and pepper. Set aside.
- Meanwhile, tear bread into 1 inch pieces and place in food processor. Grind until bread crumbs are fine.
- Transfer 1 cup of breadcrumbs to another small bowl and mix in 1 tbsp oil, shallot, chives, parsley, and lemon zest. Stir to moisten the breadcrumbs and season to taste with salt and pepper.
- Divide breadcrumbs mixture among the fish fillets. Press crumbs into top of fish.
- Roast fish just until opaque in center, about 10 minutes, or until desired degree of doneness.