Panko & Herb Salmon

Any meat is better off with a crispy crust, but it’s even more crucial with soft flakey fish. This panko-crusted salmon has a double crunch factor with a super crispy skin on the bottom and a herb and breadcrumb topping. The fish is cooked in the same skillet the whole time, first on the stove to produce a crispy crust and then in the oven to finish cooking and brown the panko. I love the extra flavor from the Dijon mustard, which acts like a glue between the fish and the herb crust. It’s a super low-maintenance dish that looks and tastes like you spent a lot of time on it, making it equally perfect for a quick weeknight meal or at your next dinner party.

Panko & Herb Salmon:

• Combine 1/2 c. panko breadcrumbs, 1 1/2 tbsp. fresh minced parsley, 1 tsp. lemon zest, 1 tbsp. olive oil, salt, and pepper.
• Generously brush two 6-8 oz. salmon fillets with Dijon mustard, season with salt and pepper, and pat the panko mixture on top.
• Meanwhile, heat 1 tbsp. canola oil in a skillet until very hot, then add in the salmon skin-side down.
• Cook for 3-4 minutes, then transfer the skillet to a 425°F oven and cook for another 7-8 minutes, or until just cooked through.
• Divide onto plates and serve with sliced lemons.

Serves two