Baked Salmon Fillets with Mustard Crust
Salmon is rich in omega-3 fatty acids and that makes it a great choice of protein for your next meal. Omega-3 fatty acids are found in all fish, but exist in higher concentrations in salmon as they store oil in their muscles. Omega-3’s are great for the health of your heart and can also reduce inflammation in your body. They also play a role in brain development and performance. Our recipe for baked salmon fillets with mustard crust is a quick and tasty dinner idea for any night of the week.
At Cameron’s Seafood we sell fresh, farm-raised, skin-on Atlantic salmon fillets and steaks that are both delicious and nutritious! We also sell our fillets stuffed with our signature crab cake stuffing. Farmed Atlantic salmon is a sustainable seafood choice, which means that it’s caught or farmed in a way that allows for continued growth and reproduction among the species. Atlantic salmon were once fished nearly to extinction, but sustainable farming has immensely helped to restore the population.
Baking salmon fillets with skin is a great way to prepare this fish as it only requires a small amount of additional oil. When you bake salmon at low temperature, the protein retains its moisture. This is our take on Epicurious’ baked mustard-crusted salmon with asparagus and tarragon.
Salmon Recipes: Baked Salmon Fillets with Mustard Crust
- 4 Cameron's Seafood skin-on Atlantic salmon fillets (approx. 6 oz., can cut bigger fillets into smaller portions if needed)
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil, divided into 2 tbsp and 1 tbsp
- 1 tsp salt, divided in 2
- 1/2 tsp black pepper, divided in 2
- 8 tsp Dijon mustard, preferably whole grain
- 3 tbsp panko bread crumbs (Japanese style bread crumbs)
- 1/4 tsp smoked paprika
- 2 tbsp fresh tarragon leaves, chopped
- Preheat your oven to 275 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper or foil. The salmon skin will stick to the pan if it is not properly lined.
- Toss the trimmed asparagus in a mixing bowl with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange the asparagus in one layer on one half of the baking sheet and bake for 5 minutes.
- While the asparagus is cooking, spread 2 tsp Dijon mustard on the top of each salmon fillet and then sprinkle them with the remaining salt and pepper.
- Toss the panko bread crumbs in a small bowl with 1 tbsp of olive oil and sprinkle the mixture on top of the Dijon mustard, on the salmon fillets. Dust the bread crumbs with the smoked paprika. (If you don't have smoked paprika, regular paprika will work just fine.)
- After the asparagus has cooked for 5 minutes, remove it from the oven and place the salmon fillets skin side down on the other side of the baking sheet. Put the sheet back in the oven and cook for another 15 minutes or until the salmon is medium rare (firm to the touch but still pink in the center) and the asparagus is tender.
- Divide the salmon and asparagus among 4 plates and garnish with fresh tarragon.
Buy Maryland Soft Shell Crabs Online
By: Melanie Craighead