2 tbsp. white vinegar
2 tbsp. lemon juice
2 tsp. Dijon mustard
1/4 tsp. salt
1 tbsp. parsley, chopped
1 tbsp. scallion, chopped
1 tsp. fresh thyme leaves
1/4 c. olive oil
6 (6 oz.) center cut salmon fillets with pin bones & skin removed
Olive oil
1 c. bread crumbs
1 tbsp. coarse pepper
1 tsp. salt

Preheat oven to 400 degrees.

Combine vinegar, lemon juice, mustard, salt, half of the parsley, half of the scallion and half of the thyme in the container of a blender. With the blades in motion, gradually drizzle in the olive oil. Stir in the balance of the herbs and scallion. Set aside. (The vinaigrette should be at room temperature for service.) Brush the entire surface of each salmon portion lightly with olive oil. Coat each uniformly with a mixture of bread crumbs, pepper and salt. Shake off excess. Arrange pieces on a lightly greased baking sheet. Roast for 10 to 12 minutes depending on the thickness of the fillets. (The cooked salmon should be moist and blush at its center.) Transfer to a serving dish. Spoon a ribbon of sauce over each portion.