One of my favorites...Herb Crusted Salmon

I figured that for my first recipe I should pick one of my all time favorites and one that I have yet to see go unfinished. If you're looking to impress someone with a fairly simple yet elegant meal then this is the recipe for you. This recipe serves 6 but if you're only cooking for 2 then just halve the ingredients for the herb crust and you're set. Also make sure to use fresh herbs for this recipe, dried herbs cannot be substituted in this case.

Ingredients
Herb Crust
4 green onions, white and light green parts only, minced
1/4 cup firmly packed chopped flat-leaf parsley
1/4 cup firmly packed chopped fresh basil
1 Tbs packed chopped fresh oregano
1 Tbs packed chopped fresh thyme
3 cloves garlic minced
1/3 cup extra-virgin olive oil

6 salmon fillets (about 6oz each)
Salt and pepper
2 Tbs Dijon mustard

Preheat the oven to 450 degrees. Line a rimmed baking sheet with tin foil.
To make the herb crust, combine the green onions, herbs, and garlic together in a small bowl. Drizzle in the oil and stir to moisten. Set aside.
Season the salmon with salt and pepper. Most salmon filets will come with the skin still on so place the filets skin side down on the foil lined baking sheet, the foil will stick to the skin when cooking allowing you to easily separate the filets from the skin when they are finished. Using the back of a spoon or spatula, evenly spread 1 tsp of the Dijon over the exposed surface of each filet. Using a rubber spatula evenly spread about 2 Tbs of the herb crust over the mustard coating on each filet.
Roast the salmon for 10 minutes. Run a thin spatula between the filet and the skin of the salmon and the filet should easily separate. Transfer to dinner plates and serve immediately.