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1
Preheat your oven to 450 degrees Fahrenheit.
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2
Lay parchment paper or aluminum foil (Your call, I use parchment) out onto a cookie/baking sheet.
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3
Set the sheet aside, we need it for later.
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4
Next, bust out your food processor (I know its messy to clean up, but I promise you youll need it.)
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5
Add in the bread, the olive oil and the parsley, and as much salt and pepper as you like.
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6
(I am a pepper-a-holic.
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7
Sue me.)
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8
Turn on the food processor, or pulse it until the bread, parsley and oil combine and make bread crumbs.
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9
Dont turn it into powder, leave the chunks a little big, like course crumbs.
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10
Now, take your skinless salmon and plop it down onto the aforementioned baking/cookie sheet.
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11
If you would like, now would be the time to add salt and pepper to your salmon.
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12
When you have seasoned to your hearts desire, spread the Dijon mustard onto the salmon, giving each piece an even amount.
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13
On top of the Dijon, press down your desired amount of crumb topping.
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14
You dont have to attack the salmon, just press enough that the bread crumb mixture will stick in the oven.
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15
Put the cookie/baking sheet into the oven, baking until the salmon is no longer bright pink on the inside, I always cheat and sacrifice one and stab it with a knife.
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16
But if youre more skilled in knowing when its done, just ignore that previous statement..
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17
This will be about 10-15 minutes, depending on the size/thickness of your salmon fillets.
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18
Remove from the oven and serve!
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19
Pretty much any sides work with this, it is crazy delicious.
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20
I like my salmon with a little lemon juice squeezed over it.
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21
My mother likes this with a basil/mayo/lemon juice/relish tartar sauce thing that I sometimes make for her when shes really nice.
