It is healthy and delish. A touch of sweetness too. Enjoy!
Ingredients:
1 tbsp FRENCH'S® Honey Dijon Mustard
1 tbsp coriander seeds
1 tsp crushed red pepper
1.25 lb skinless salmon fillet in one piece
1.25 tbsp extra-virgin olive oil
1 cup tightly packed flat-leaf parsley leaves
Directions:
Preheat the oven to 425 degrees F. In a coffee grinder, coarsely grind the coriander seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.
Meanwhile, in a medium bowl, whisk the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad.
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