Broccoli and wholewheat breadcrumb crusted salmon

Often times I hear parents say how difficult it is to get children to eat their vegetables. I saw this recipe idea from The Kitchenthusiast, a blog from Kitchen Aid company, where they add broccoli into the breadcrumbs. Hiding vegetables any where is a great idea for any ages, since every one can benefit from more vegetables! So next time you use bread crumbs, try this recipe to add more vitamins and minerals to your meal.

Broccoli and Whole Wheat Breadcrumb Crusted Salmon

Serving: 1

Ingredients:

• 1 salmon fillet (4-6 oz)
• 1 slice of whole wheat bread, a stale piece is better
• 1 tbsp honey mustard or any other mustard
• 3/4 cup broccoli florets, stems removed
• Olive oil to drizzle
• 1 tbsp grated Parmesan cheese
• Salt, pepper, garlic powder, onion powder

Directions:

1. Preheat oven to 375 degrees.
2. In a foil pocket (a piece of foil that folds to keep contents in place while baking), add the broccoli, drizzle or spray with olive oil, season with spices, and roast for about 12-15 minutes.
   
3. While broccoli is in the oven, take the stale bread and pulse in a food processor until the bread turns into crumbs. Toast the crumbs in a skillet, over medium heat for about 3 minutes, stirring it so burning doesn't happen. Set crumbs into a bowl.
   
   
   
   
   
   
4. When broccoli is done, pulse in food processor into very small pieces. Combine the broccoli pieces and Parmesan cheese to the bread crumbs.
   
   
   
   
   
   
   
   
   
   
5. Coat the salmon fillet with mustard and the breadcrumb mixture.
   
   
   
   
6. Bake salmon for about 15 minutes.
   
   
   
7. Enjoy just like I did with a side of steamed spinach and a sweet potato or any other vegetables and whole grains you enjoy with fish!