Allergy friendly herb-crusted salmon

I found this recipe on Martha Stewart's webpage. My family loves this salmon recipe!

3 slices white sandwich bread (I use homemade bread or some Whole Foods bread)
1 cup fresh parsley (I use fresh from my garden)
2 Tbs olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 Tbs Dijon mustard

1. Preheat oven to 450. Line a baking sheet with aluminum foil and set aside. In a food processor (or mini-prep), combine bread, parsley, and 1 Tbs oil. Season with salt and pepper. Pulse until course crumbs form.

2. Place salmon on prepared sheet. Season with salt and pepper. Spread top of fillets with dijon; top with crumb mixture, pressing gently to adhere. Cook until opaque throughout which is about 11 to 13 minutes.

**I normally don't cook 4 fillets at once but I do make all the crumb mixture. I freeze any left over crumb mixture (the mixture that hasn't touched raw fish) so that I can very, very quickly make this recipe when I'm short on time.

** My family likes to dip our fish in a mixture of ketchup and mayonnaise!