Salmon Burgers (gluten free)

5 Fish Facts & Me

1. Wild not farmed fish for me!
2. The first meal I made for Rich when we were dating was baked Salmon. He tried it with   much persuasion and now loves it!
3. I was once ordered a whole baked red snapper at a restaurant  I did not know whole meant the freaking fish eyeballs and all dead on your plate. The sight of the dead fish staring me in the eyes caused me to knock it over spilling dinner all over myself.
4.Fish make terrible pets. Once the poor creature comes into my possession their life span is cut severely short.
5. I detest frozen breaded fish sticks. I think they are below human consumption.

Quick Honey Mustard Salmon

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
Parchment paper

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.