Herb Crusted Salmon with Spinach Salad

3 slices white sandwich bread
1 cup parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced

1.) Preheat oven to 450. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse bread 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. Roast until salmon is opaque throughout, 11 to 13 minutes.

3.) Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.