4 Green Onions, white and light green parts only, minced
1/4 cup Fresh Flat-Leaf Parsley, packed and chopped
1/4 cup Fresh Basil, firmly packed and chopped
1 tablespoon Fresh Oregano, firmly packed and chopped
1 tablespoon Fresh Thyme, firmly packed and chopped
3 large Garlic Cloves, minced
1/3 cup Extra Virgin Olive Oil

6 Skinless Salmon Fillets (6 ounces each)

Sea Salt or Kosher Salt
Black Pepper, freshly ground
2 tablespoons Dijon Mustard
Preheat the oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.

To make the Herb Crust, in a small bowl, stir together the green onion, parsley, basil, oregano, thyme, and garlic.  Drizzle in the oil and stir to moistened evenly.  Set aside.

Season the salmon on both sides with salt and pepper.  Place the salmon, skinned side down, on the prepared baking sheet.  Using the back of a spoon, evenly spread 1 teaspoon of mustard over the exposed surface of each fillet.  Using a rubber spatula, evenly spread about 2 tablespoons of the herb crust over the mustard coating on each fillet.

Roast until the salmon is barely opaque when flaked with the tip of a knife, about 10 minutes.

Using a thin, flexible metal spatula, transfer the salmon fillets to warmed dinner plates. 

Serve immediately.