Roasted Salmon with Rosemary Crust

At the request of eowyn, here it is: sorry I am so late with it!

1.5 lbs. salmon fillet, skin on
4 medium garlic cloves, or more, minced (depending on how much you like garlic)
2 tbsp. olive oil
1 tbsp. Dijon mustard
1-2 tbsp. fresh rosemary, chopped (this is one of those recipes whre you really need the fresh rosemary, not the dried)
1/4 teasp. salt
1/4 teasp. freshly ground black pepper

Heat oven to 450F. Line baking sheet with aluminium foil.
Place salmon fillet on foil, skin side down.
In small bowl, mix all remaining ingredients. Spoon over salmon, distribute evenly (I just use my fingers).
Refrigerate for 10 minutes; cover sheet up with paper or plastic wrap to prevent your fridge smell like salmon and garlic for two days.
Bake 10-15 minutes or until salmon flakes. This will depend on the thickness of your fillet, so check for doneness in the middole. It took me about 20 mins, as my salmon was rather thick.
Serve with vegetables or rice (or both).

Enjoy!