Easy Sour Cream Baked Salmon

Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).
Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.
Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.
Bake for 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick your salmon is, it may need a few minutes longer. (We cook salmon to an internal temperature of 125°F).
Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes. Serve.

Ingredient :

4 salmon filets, about 6 ounces each
1/2 (113g) cup sour cream
1 ½ teaspoons whole-grain mustard
1/3 cup (20g) finely grated parmesan cheese
Salt and fresh ground pepper