This quick but delicious fish dish lives up to its name and makes a great entree for a weeknight dinner — almost as easy as frozen fish sticks, but better for you, more natural, and a whole lot better tasting! Starting with salmon fillets, you can likely find the rest of the ingredients in your kitchen already.
This recipe comes from the Inn at Westwynd Farm in Hummelstown, Pennsylvania. Located on a horse farm, this B&B offers both a quiet getaway and a convenient location for exploring nearby attractions like Chocolate World in Hershey.
- 4 (4 oz.) salmon fillets
- 3 Tbl. Dijon Mustard (I used Gulden’s)
- Salt and pepper to taste
- 1/4 cup Italian style bread crumbs
- 1/4 cup butter
- 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.