Roasted Salmon with Lemon-Herb Crust

I recently made this for a friend who was trying to start eating fish. This is such a great dish because the crust really gives it nice texture and bright flavor so it doesn't taste fishy. I've made this with both salmon and tilapia but you could really use any fish and adjust the cooking time to your preferred doneness. Bon apetit!

Roasted Salmon with Lemon-Herb Crust
Adapted from Everyday with Rachael Ray

Ingredients

8 1-inch thick center-cut salmon fillets, skinned
Salt
Pepper
1 sleeve unsalted Saltine crackers, smashed into crumbs
3 tbsp finely chopped parsley
3 tbsp finely chopped thyme
Grated peel of 1 lemon, plus 1 tbsp juice
1 tbsp grainy mustard
1/4 cup olive oil
4 tbsp butter, melted

Directions

Preheat the oven to 425 degrees. On a parchment or foil lined sheet, place the salmon skinned side down, season with salt and pepper.

In a bowl, combine saltines, parsley, thyme, lemon peel, lemon juice, grainy mustard; season with salt and pepper. Stir in olive oil and butter.

Cover the top of each piece of salmon completely with the saltine mixture, pressing to adhere. Roast until the salmon is just cooked through, about 10 minutes.