Made this quite a few times, so simple, so quick and so delicious. Served with roasted wedged potatoes, this is one for the whole family!!! Like a healthier version of fish and chips! Enjoy!!
· 3 slices white sandwich bread
· 1 cup fresh parsley
· 2 tablespoons olive oil
· Coarse salt and ground pepper
· 4 skinless salmon fillets, (6 ounces each)
· 2 tablespoons Dijon mustard
· 3 tablespoons fresh lemon juice
· 5 ounces baby spinach
· 1/2 medium red onion, thinly sliced
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumb
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.
Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Androulla xx
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