Lemon Herbed Salmon

2 1/2 c. fresh bread crumbs
4 garlic cloves minced
1/2 c. minced fresh parsley
1/4 c fresh thyme or 1 tbs dried thyme
6 T. grated parmesan cheese
2 tsp grated lemon peel
1/2 tsp. salt
6 T. butter melted, divided
1 salmon fillet (1.5-2 lbs)

In a bowl, combine bread crumbs, garlic, parsley, thyme, cheese, lemon peel, and salt. Mix well and add 4 Tbs. butter. Toss lightly to coat; set aside. Pat salmon dry. Place skin side down in a greased baking pan, brush with remaining butter and then cover with bread crumb mixture. Bake 350 degrees for 20-25 minutes or until salmon flakes easily with a fork.
I like to use the lemon I peeled and squeeze it on the fish before serving. I don't really care for the taste of thyme so next time I make it I will cut it way down-- it almost gave it a bitter taste. This is very easy and good and I am not a big fish lover!!

Shrimp Scampi Bake

1 c. Butter
2 T. prepared Dijon-style mustard
1 T. fresh lemon juice
1 T. chopped garlic
1 T. chopped parsley
2 pounds medium raw shrimp, shelled, deveined with tails attached

1. Preheat over to 450 degrees
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley.
When the butter melts completely, remove from the heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in oven for 12 to 15 minutes or until the shrimp are pink and opaque.

If desired serve over linguine.