Baked Salmon Fillets with Simple Cream Sauce

6 5- to 6-ounce salmon fillets [1 kg]
1/2 teaspoon salt
1/2 teaspoon pepper
1 10 1/2-ounce [294 ml] can cream of celery soup
1/2 cup [112 g] reduced-fat milk
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 cup [112 g] dry bread crumbs

Preheat oven to 350°F. Lightly grease a baking pan that will hold fish in a single layer.
Place salmon in the pan. Sprinkle with salt and pepper.
In a bowl, blend soup, milk, mustard and butter. Pour over the fillets. Sprinkle with bread crumbs.
Bake for 35 minutes, or until the fish flakes.

Makes 6 servings.