Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast Recipe | Tyler Fl

Ingredients

• 1/4 cup whole-grain Dijon mustard
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs
• 1 side of salmon, about 3 pounds, skin and pin bones removed
• Extra-virgin olive oil
• 2 cups mayonnaise
• 1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed
• 1 lemon, juiced
• 1 cocktail loaf pumpernickel bread, toasted, optional