The photo does not, unfortunately, do the dish justice. The salmon was perfectly cooked and the "crumble" portion of the dish added flavor and texture which salmon sometimes lacks. The carrot top pesto was a bonus sauce that, quite frankly, wasn't really needed (though it was very good).
Recipe
4 skin-removed salmon filets
2 Tbsps Dijon mustard
1/4 cup panko breadcrumbs
2 Tbsps old fashioned oats (not instant and not steel cut)
1 Tbsp chopped flat leaf parsley
1 shallot, finely chopped
1 Tbsp butter
1 Tbsp olive oil
Salt and white peepr to taste
Preheat oven to 395.
Melt the butter along with the oil in a large drying pan over medium. Add the diced shallot and cook for a few minutes, stirring often, until the shallot is soft. Add the panko, oats and parsley to the shallot and stir well to incorporate the butter-oil mixture. The end result will be fairly compact.
Salt and pepper each salmon filet. Brush each one with 1/4 of the mustard. Place 1/4 of the filling on top of each piece of the salmon and press down well so that it adheres to the fish.
Place 2 tsps of water in an oven-proof dish and place the salmon pieces in the dish. Bake for 12-15 minutes and serve at once, with the pesto as a sauce if so desired or with lemon wedges if you want something simpler.
Recipe inspiration, here.