Mustard-and-Coriander-Crusted Salmon

1. 1

   Preheat the oven to 425.

2. 2

   In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper.

3. 3

   Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet.

4. 4

   Press the ground spices into the mustard.

5. 5

   In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil.

6. 6

   Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes.

7. 7

   Carefully turn the salmon.

8. 8

   Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through.

9. 9

   Transfer the fillet to a cutting board.

10. 10

    Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard.

11. 11

    Add the watercress and parsley, season with salt and pepper and toss to coat.

12. 12

    Cut the salmon fillet into 4 pieces and serve with the salad.

* Per serving · 4 servings · Values may vary.