Baked Dijon Crusted Salmon

By Sharon Feldman

Ingredients:

• 1-1/2 pounds of coho salmon (or sockeye or king, your preference) (can be individual filets)
• ¼ cup fresh parsley, finely chopped
• ¼ cup Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil (you can use avocado)
• 3 garlic cloves, finely chopped
• Salt and pepper to taste

Directions:

In a medium bowl, combine the parsley, mustard, lemon juice, olive oil, garlic, salt and pepper and mix.

Place the salmon on a parchment lined baking sheet. Coat the top of the salmon with the herbed mustard mix.

Heat oven to 375 degrees.  Bake the salmon (depending on thickness) 18-20 minutes. Serve and enjoy!