Editorial sample recipeFrench ProvençalbeginnerHalalDairy-Free

Provençal Mustard And Herb Crusted Salmon With Roasted Zucchini

Name: Provençal Mustard And Herb Crusted Salmon With Roasted Zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 4 piece Salmon fillets, skinless, 150g each; 2 tbsp Dijon mustard; 3 tbsp Olive oil, divided; 3 clove Garlic cloves, minced; 50 g Panko breadcrumbs; 1 tbsp Dried Herbes de Provence; 2 medium Zucchini, cut into 1cm thick rounds; 1 whole Lemon, zested and juiced

Salmon fillets baked with a garlic-herb breadcrumb crust alongside tender lemon-tossed zucchini slices.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Mustard Binding Crust

Using mustard as a protective moist layer and flavor adhesive for dry seasonings and breadcrumbs during baking.

Instructions

Step 1: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2: Toss zucchini rounds with 1 tbsp olive oil, half the garlic, salt, and pepper; spread out on one side of the baking sheet.

Step 3: In a bowl, combine breadcrumbs, remaining garlic, Herbes de Provence, lemon zest, 1 tbsp olive oil, salt, and pepper.

Step 4: Place salmon fillets on the other side of the baking sheet and spread Dijon mustard evenly over the top of each fillet.

Step 5: Press the herb breadcrumb mixture firmly onto the mustard layer on each salmon fillet.

Step 6: Bake for 15 to 18 minutes until breadcrumbs are golden and salmon flakes easily with a fork. Drizzle lemon juice over before serving.

Cooking tips

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.

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