Baked Dijon Salmon
This is the first (edible) dish I made when I started cooking a few weeks ago when I wasn’t yet allowed to use the stovetop, for good reason.
Be careful with the salt, as the salmon flavor is pretty delicious on its own. I was watching too much Restaurant Impossible where Robert Irvine always says everything needs more salt. This is not always the case.
4 (4 ounce) fillets salmon (one giant piece is OK too, just be sure it cooks through)
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Source: All Recipes
Ease: *almost* fail-proof