Instructions: Preheat oven to 400 F.
Season filets with salt & pepper, to taste. Spread one teaspoon of mustard on flesh side and pat 1/4 cup of the herb mixture on top of mustard, on each filet.

Heat a large cast iron frying pan over high heat until sprinkled water jumps off the pan. Cook salmon filets, flesh & herb side down, for a couple minutes (2-3 depending on how hot your pan is) until nicely browned.

Turn filets over, remove pan from heat and add white wine to the pan - do not pour liquid over filets, as you will wash off the mustard crust.

Place pan into preheated oven and bake for about 5-10 minutes, or until flesh will pull apart easily with a fork.

Chefs Notes: Fine Herbs are a combination of finely chopped fresh herbs.

For delicately flavored fish like salmon I would recommend a mixture of chervil, tarragon, parsley and a pinch of thyme. You can use crushed, dried herbs if fresh herbs are not available. When substituting dried herbs for fresh, I suggest using about 1/3 the amount, as dried herbs are much more potent. Conversely, when substituting fresh herbs for dried in a recipe: use about three times as much. You may use broth or water in place of white wine.

Serve with Creole rice or Garlic smashed potatoes and sauteed spinach.

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