Summer is definitely a chaotic time in my household. I know one thing is for sure, I will be glad when the boys go back to school. Even if it is just for a couple of hours! I will finally be able to go to the grocery store alone, prep for dinner, and BLOG with little interruption (I still have baby Ace at home after all). I decided to come back from my little hiatus this week with a delightfully easy baked salmon recipe. This is my own take on a Martha Stewart recipe I discovered years ago and it has been a family favorite ever since! Hope you enjoy!
The ingredients needed are:
- Salmon fillets. I usually do one to two large cuts for my family depending on how much you eat. Also I use farm-raised Atlantic salmon and only the center cut with the scales removed.
- Asparagus. I usually always bake asparagus with the salmon because it cooks at the same time and is a great compliment.
- Extra virgin olive oil
- A couple of pieces of bread (around 4 per fillet) OR pre-made breadcrumbs. I always make my own breadcrumbs though.
- Spicy brown mustard. Martha’s recipe uses Dijon mustard, but I found it to taste bland and is more expensive than SBM anyway.
- salt and pepper
- chopped parsley (doesn’t have to be fresh)
To begin, preheat your over to 450 degrees. Get a baking sheet and line it with aluminum foil.
I usually start by making the breadcrumbs first. If you want to use pre-made breadcrumbs then you can skip to step 2.
- To make the bread crumbs you will need to pull apart your bread in order for it to fit properly in the food processor. Next you need to add about a tablespoon of extra virgin olive oil per two pieces of bread- so if you do 2 pieces that would be 1 tbsp of oil, 4 pieces is 2 tbsp…etc. Blend until bread and oil mixture looks like sand. Add about a tablespoon of parsley to the bread crumb mixture.
- Next you will cover the salmon fillet in the spicy brown mustard. Just cover the whole thing. I usually don’t take the time to cover the bottom, but you are more than welcome to do that.
- Lastly, use the breadcrumbs to cover the fillets.
To prep the asparagus, simply add about 2 tablespoons of extra virgin olive oil on top of it and some salt and pepper. Bake both the salmon and asparagus together on 450* for around 25-30 mins.
EXTRA NOTES: You can brown the crumbs in the oven for a minute if you would prefer a darker outside. This is unnecessary for my family though. Also people have different preferences of how long they like to bake their salmon. Try it, and change it next time to fit your needs!
Happy Cooking! 🙂