The bold flavors of the dill-specked crust and the chervil-spiked lemon sauce balance the richness of the salmon in this delicious dish. Serve with a lightly dressed spinach salad to round out the meal.
|2 ounces crusty bread, torn into pieces||Extra virgin olive oil, for drizzling|
|2 tablespoons freshly chopped dill||3 ounces Greek yogurt|
|1/4 teaspoon salt||2 teaspoons lemon juice|
|4 (6-ounce) salmon fillets||1/2 teaspoon lemon zest|
|Freshly ground black pepper||2 tablespoons freshly chopped chervil|
|1 tablespoon plus 2 teaspoons Dijon mustard, divided|
Preheat oven to 400 degrees F. In a food processor, pulse the bread to make coarse crumbs. In a large shallow bowl or plate, combine the breadcrumbs, dill and salt.
Season salmon with pepper. Spread 1/2 teaspoon Dijon mustard over the top of each fillet. Carefully dip the Dijon-coated side of each fillet into the breadcrumbs, pressing down gently to help them adhere.
Place salmon skin side down on a parchment-lined baking sheet. Drizzle the top of each fillet with a bit of olive oil, then bake 12 to 18 minutes, or until cooked to your desired doneness.
Meanwhile, in a small bowl, combine the remaining tablespoon of Dijon mustard with the yogurt, lemon juice, lemon zest and chervil. Serve salmon with sauce on the side for dipping.
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