Busy mom. Busy wife. Busy life. Quick dinner!
I created this recipe back in college and my boyfriend, now husband, loved it! Cooking the fish in parchment paper keeps the fish moist because the fillet steams while it is baking. Until I started cooking my fish this way most fillets would end up dry and overcooked.
1 Salmon fillet (1-1.5 lbs)
1 TB Honey
1 TB Dijon mustard
1 TB Lemon
2 TB dry unsalted shelled sunflower seeds
Preheat oven to 350 degrees. Lay a piece of parchment paper large enough to wrap fillet in inside a 13x9 pan. Lay fillet skin side down on top of parchment. Mix honey, mustard and lemon juice together then spread over fillet. Top fillet with sunflower seeds and fold parchment over and under fillet so it is completely covered and sealed. Bake for 30 minutes or until fillet is tender and flakes.