I bought some salmon at the farmer’s market and wanted a new recipe for this fish. I had done parmesan crusted salmon before and enjoyed it, so rather than sprinkling a bit of parmesan on and leaving it at that, I decided to go all out and make a delicious mustard garlic sauce to mix with it.

This recipe is so easy to make, and you can really pair it with anything. I just happened to have shishito peppers and toast in my fridge, so I used that along with some potatoes. But feel free to serve the salmon with anything.

I also cooked this while in Mexico and the oven did not have a broiler. Typically I would broil the salmon with the covering on top for a couple minutes before taking it out of the oven to get the parmesan mustard mix crispy. So please don’t skip that step!

And without further ado…let us begin!

For the salmon you will need:

2 pounds salmon

• 1.5 tbsp chopped parsley
• 1.5 tbsp mustard
• 1 tbsp minced garlic
• 1/4 cup parmesan
• 1/2 cup butter
• salt and pepper to taste

For the side dishes you will need:

• 2 potatoes, diced
• 2 tbsp butter
• 4 tbsp olive oil
• 1 lb of shishito peppers

Step 1:

Heat the oven to 400 degrees and place the salmon on a greased baking sheet

Mix all the mustard parmesan sauce ingredients together. Spoon the mix onto the salmon and put in the oven to cook for 15 minutes.

Step 2:

Boil the potatoes in 4 cups of water along with 2 tbsp olive oil and some salt. Once boiled, drain the water and toss in another 2 tbsp of olive oil plus butter, and put in a pan to bake in the oven

Step 3:

Cook the shishito peppers with 1 tbsp olive oil, 1 tbspo butter, and salt on medium high heat until there is a bit of sear on them. When they look seared, remove from heat

Step 4:

After 15 minutes, set oven on broiler with both the fish and potatoes cooking inside.

Remove the fish after 2 minutes or once you see a golden brown cover on the parmesan crust.

Keep the potatoes in until they look crispy. Then remove from the oven

Plate all the dishes

This dish will keep great in the fridge for up to 5 days. To reheat, place everything in the oven and cover with foil to prevent the fish from drying out.

Enjoy!