Want to see what became of these? 

For this recipe you’ll need: 3 slices white sandwich bread/bread crumbs, 1 cup fresh parsley (approx 50grams), 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.

  1. Preheat oven to 230°C. 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.
  2. 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.
  3. 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 Grilled asparagus was another easy alternative: season with olive oil, salt and pepper, then throw it on the grill till cooked through.

This recipe is so easy it borders on ridiculous. I’m generally not a fan of salmon (or cooked fish in general), but the dijon mustard and herb crust make this one worth it by balancing out the naturally rich flavoured fish. It’s also done and dusted and on the table in under 20 minutes (if like me, you have breadcrumbs at the ready, cos then you can cut out the food processor portion), which is really rather impressive for a full meal.

Original recipe here.

If you’re wondering what’s up with the influx of food posts – I’m attempting to pull off one home cooked meal every two weeks. So far it’s failed miserably, but I’m not giving up.