French Provençal · beginner
Provençal Mustard And Herb Crusted Salmon With Roasted Zucchini
Salmon fillets baked with a garlic-herb breadcrumb crust alongside tender lemon-tossed zucchini slices.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 02
Toss zucchini rounds with 1 tbsp olive oil, half the garlic, salt, and pepper; spread out on one side of the baking sheet.
- 03
In a bowl, combine breadcrumbs, remaining garlic, Herbes de Provence, lemon zest, 1 tbsp olive oil, salt, and pepper.
- 04
Place salmon fillets on the other side of the baking sheet and spread Dijon mustard evenly over the top of each fillet.
- 05
Press the herb breadcrumb mixture firmly onto the mustard layer on each salmon fillet.
- 06
Bake for 15 to 18 minutes until breadcrumbs are golden and salmon flakes easily with a fork. Drizzle lemon juice over before serving.
A LITTLE KITCHEN KNOW-HOW
Mustard Binding Crust
Using mustard as a protective moist layer and flavor adhesive for dry seasonings and breadcrumbs during baking.
Notes from the kitchen
- Pat salmon fillets thoroughly dry with paper towels so the mustard adheres properly.
- Ensure zucchini pieces are arranged in a single layer to roast evenly rather than steam.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.