This mustard herb crusted salmon was a quick one I rustled up for dinner a couple of nights ago. I had a couple of salmon fillets in the fridge and fancied something a little more exciting than our usual plain grilled salmon. The herby topping was made in about two minutes with a few ingredients I had to hand whizzed together in my processor. And 15 minutes later, dinner was served. Not bad eh?
This makes a great midweek dinner. Serve your mustard herb crusted salmon fillets with some boiled green beans and roasted cauliflower salad (recipe coming soon!) and you’ve got a whole meal ready in under half an hour with minimal effort. Even I, who loves being in the kitchen, can appreciate just how wonderful a quick + easy (but still fresh) dinner is.
If you don’t have a processor you can finely chop the herbs and mix with the oil and mustard instead. If you are going to do this, you might want to skip the pine nuts (unless you’re really keen to spend ages trying to chop the tiny things!). They add a little bit more body to the herb crust but they’re not essential by any means.
- 25g fresh parsley
- 10g fresh dill
- 10g pine nuts (optional)
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 2 skinless salmon fillets
- Preheat oven to 180°c. Add all the ingredients apart from the salmon to a food processor and whizz until combined. If you don't have a processor, finely chop the herbs and mix well with the oil and mustard.
- Spread the herb mixture over the top of each salmon fillet. Bake for 15-20 minutes, depending on the thickness of the fillet.