As you may or may not have seen on the Friday post, this month of August, I’m sharing all the recipes from these weekly menus that I put on the fridge.

I’m a huge proponent of meal planning — it uses up leftovers, you only have to go grocery shopping once that week and your housemate always knows what’s for dinner.

I usually post the list on my grocery shopping day. Tuesday. And buy all the ingredients for the week.

I planned this dish early in the week after we’d returned from a trip to the Midwest. We needed some calming tummy food for the California transition. Since I knew we’d have salmon skin in the garbage, I like to enjoy fish or shellfish (1.) a soon from the store as possible and (2.) the night before the trash guy comes.

Crunchy-Topped Salmon

Ingredients:
1 large salmon fillet
1 cup breadcrumbs
3 tablespoons melted butter
2 teaspoons dijon mustard
2 minced garlic cloves
1/2 cup grated Parmesan cheese
3 tablespoons chopped parsley
salt and pepper to taste

Directions:
Preheat the oven to 225