Spicy mustard gives the topping a nice kick and balances the richness of the salmon. Lemon juice on the steamed broccoli offers another bright note.
Ingredients:
3 slices toasted whole wheat or whole grain sandwich bread
1 cup fresh parsley
2 tablespoon olive oil
Sea salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Local Folks Food mustard
3 tablespoons fresh lemon juice
1 large head broccoli, cut into florets and steamed
Directions:
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 crumbs form.
Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with mustard; 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 steamed broccoli, toss to combine. Serve salmon with steamed broccoli. Serves 4