Herb Crusted Salmon

This herb crusted salmon is baked to crispy perfection, then served with roasted tomatoes and goat cheese polenta for a flavorful dinner.

Ingredients

• 4 (6-ounce) salmon fillets
• 2 tablespoon Dijon mustard
• 2 cups cherry tomatoes
• 1 cup fresh parsley chopped
• ½ cup fresh basil chopped
• 1 clove garlic minced
• 1½ cups breadcrumbs regular or Panko
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1½ cups Bob’s Red Mill Organic Yellow Corn Polenta
• 4 cups water
• 5 ounces goat cheese
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 450F
2. Line a baking sheet with foil and spray with nonstick spray.
3. In a high powered blender or food processor, combine the parsley, basil, garlic, bread crumbs (or panko), olive oil, and salt. Blend until fully combined and minced. Set aside.
4. Place the salmon fillets on the baking sheet and lay the tomatoes around the salmon.
5. Spread 1/2 tablespoon of dijon mustard onto each salmon fillet in a thin layer.
6. Top each piece of salmon with a heaping spoonful of the herb mixture. Press down to make sure it attaches and forms a crust on each piece.
7. Bake for 15-20 minutes or until the salmon is cooked and flaky throughout.
8. While salmon is cooking, prepare the polenta. In a large heavy pan, bring the water (follow package instructions) and salt and pepper to taste to a boil.
9. Stir in the polenta and reduce to a simmer. Simmer for 15-20 minutes or until its thickened to your liking. Turn off the heat and stir in the goat cheese.
10. Spoon some polenta into each bowl and top with salmon and tomatoes. Eat it all together, the flavors are incredible! Enjoy!