Herb crusted salmon with spinach salad

Ingredients

• •1/2 cup breadcrumbs
• •1 cup fresh parsley
• •1 tablespoon olive oil
• •Coarse salt and ground pepper
• •4 salmon fillets, skinless (6 ounces each)
• •2 tablespoon Dijon mustard
• •1 tablespoon olive oil
• •3 tablespoon fresh lemon juice
• •5 ounce baby spinach
• •1/2 medium red onion, thinly sliced

Steps

1. 1Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and oil; season with salt and pepper. Pulse until coarse crumbs form.
2. 2Place 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. 3Meanwhile, 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.