3 salmon fillets
2 tablespoons mustard
For the herbal crust:
4 tablespoons chopped parsley
4 tablespoons Panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 small garlic clove
a pinch of salt
The herbal crust
Finely chop the garlic and parsley. Add the panko, olive oil and a little salt and pour the mixture into a blender. Grind to homogeneity.
Rinse the salmon fillets and dry them with kitchen paper. Remove the bones with tweezers (if any) and sprinkle with salt and pepper on both sides. Spread the salmon with mustard (without spreading onto the skin).
Spread the herbal crust onto it.
Roast them in a pan greased with olive oil in a preheated oven at 200°C for about 20-25 minutes until the herb crust becomes crispy.