Ingredients

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

Preparation

  1. 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.

  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.