Herb-Crusted Salmon

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Coat the baking sheet with 2 tsp (10 ml) olive oil. Pat the salmon dry and arrange it skin-side down, if applicable.

   Ingredients used: 10.0 ml Olive Oil, 4.0 piece Salmon

   Cookware: rimmed baking sheet

3. Step 3

   Stir the breadcrumbs, parsley, dill, garlic, and lemon juice with 1 ¼ tbsp (20 ml) olive oil, ⅝ tsp (3 gr) salt, and 1 gr ground black pepper until evenly moistened.

   Ingredients used: 60.0 gr Breadcrumb, 8.0 gr Dill, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 20.0 ml Olive Oil, 15.0 gr Parsley, 3.0 gr Salt

   Cookware: Small Mixing Bowl, spoon

4. Step 4

   Spread the Dijon mustard over the salmon. Season with the remaining ⅜ tsp (2 gr) salt and 1 gr ground black pepper, then press the herb mixture evenly onto the tops.

   Ingredients used: 30.0 gr Dijon Mustard, 1.0 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: rimmed baking sheet, spoon

5. Step 5

   Bake for 10–14 minutes, until the crust is golden and the thickest part of each fillet reaches 63°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet

6. Step 6

   Rest the salmon for 3 minutes before serving.

   Timer: 3 min (fixed)

   Cookware: rimmed baking sheet