Mustard, Almond and Herb-Crusted Salmon

This mustard and herb crusted salmon is a weeknight staple that feels just special enough for guests. Whole-seed mustard and almonds add texture while lemon, herbs, and olive oil keep everything bright and balanced. Bake to keep the salmon tender and juicy while creating a flavorful crust. The fish is perfect on its own or nestled over a simple lemony salad.

Serves 4

4 6-ounce center-cut Salmon Filets, skin-on

1 teaspoon kosher salt plus more to taste

1/4 teaspoon freshly ground black pepper

3 tablespoons whole seed mustard

2 tablespoons parsley, finely chopped

2 tablespoons almonds, finely chopped

2 Tablespoons extra virgin olive oil

1 teaspoon lemon zest (about 1/2 a lemon)

1 tablespoon lemon juice

Directions:

Preheat the oven to 400 degrees F and adjust the rack to the center of the oven. Line a baking sheet with parchment paper or foil.

Season the salmon with salt and pepper and place on a parchment-lined baking sheet. Leave at least 2 inches between each filet.

In a small bowl, combine the mustard, parsley, almonds, olive oil, lemon zest and lemon juice. Evenly distribute the mixture over the top of the salmon filets then place salmon on a baking sheet. Bake for 7-10 minutes or until salmon is cooked medium rare. Garnish with chives and salt to taste.

 Serving suggestion:

*Place salmon on bed of fresh arugula, kale, escarole, or other salad greens tossed with lemon, olive oil, salt and toasted nuts.