Herb-Crusted Salmon With Spinach Salad

• 3 slices white sandwich bread
• 1 cup fresh parsley
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets (6 ounces each)
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 5 ounces baby spinach
• 1/2 medium red onion, thinly sliced

1. 1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. 2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3. 3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

white sandwich bread, fresh parsley, olive oil, salt, salmon, mustard, lemon juice, baby spinach, red onion

Taken from www.epicurious.com/recipes/member/views/herb-crusted-salmon-with-spinach-salad-50053610 (may not work)