3 slices white sandwich bread
1 cup fresh flat leaf parsley (or favorite fresh herb- basil, oregano with pinch of thyme, cilantro etc)
1 tablespoon olive oil
coarse salt and pepper
4 skinless salmon fillets
2 tablespoons dijon mustard
Directions:
Preheat oven to 450. Line baking sheet with alumminum foil; set aside. In a foof processor, combine bread, herbs and olive oil. Season with salt and pepper. Pulse until coarse crumbs form. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
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