Baked Lemony Salmon With Biscuit Crust

With our busy lives and just the daily chores, making dinner can feel like a schlep. This recipe is super simple, and the tea biscuits give it a different but delicious taste. It’s also perfect for Shabbat or any special occasion. Serve with a side of salad and the meal is complete. Yields 8 main portion servings; more as an appetizer or as part of a buffet spread.

Directions

Prepare the Baked Lemony Salmon with Biscuit Crust

1. Preheat oven to 400 degrees Fahrenheit. and line a baking sheet with Gefen Parchment Paper. Set aside.

2. In a small bowl, combine olive oil, Dijon mustard, lemon juice, honey, and kosher salt. Set aside.

3. Place the side of salmon on the prepared baking sheet. Using a spoon, spread the honey-mustard mixture on top in a thin layer. Drizzle the teriyaki sauce over and fully coat with the crushed tea biscuits.

4. Coat the top of the salmon with cooking spray and bake uncovered in a preheated oven for 25 minutes. Remove from oven and garnish with desired toppings. Serve at room temperature.

Notes:

Store in fridge covered for up to two days. Remove from fridge one hour prior to serving. Serve at room temperature.