Tangy Crunchy Spicy Baked Salmon

This salmon really has it all. It is tangy from the Dijon mustard, crunchy from the bread crumbs, spicy from the chipolte pepper, sweet from the brown sugar, and fresh from the parsley. This is easy to prepare and sure to be a hit.

Recipe adapted from Food Network Best Baked Salmon

Ingredients:

2 pound salmon filet skin on

1 tablespoon Dijon mustard

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/8 teaspoon chipolte pepper

sprinkle of freshly ground salt and pepper

1/4 cup panko breadcrumbs

2 tablespoons melted butter or olive oil

1/2 cup parsley leaves chopped

Directions:

1. Preheat the oven to 375 degrees. Line a 9×13 glass baking sheet with aluminum foil and spray with olive oil spray.
2. Spread Dijon mustard over the salmon.
3. Mix brown sugar, paprika, garlic powder, chipotle pepper, salt, and pepper in a small bowl. Sprinkle over the salmon and press the mixture down.
4. Add melted butter or olive oil to a bowl with bread crumbs, parsley, and a little salt and pepper. Sprinkle this over salmon.
5. Bake 40-45 minutes until salmon is firm and flakes easily when pressed.
6. Enjoy!
7. I served this with a colorful veggie pesto pasta salad, roasted carrots, and pesto asparagus (see recipes in sides).