Both Jasper and I would like to get in better shape, so we are thinking more about healthy options for dinner. I've decided that we should try to fit a fish dish in each week, which will most likely be salmon (it's a super food, and heck - it's delicious!).
I started this new routine off with an easy and solid recipe for Panko Crusted Salmon. Dijon mustard, lemon, and parsley are simple ingredients that give a ton of flavor. And the panko crumbs make for a perfect crunchy topping.
I served the salmon with jasmine rice and my favorite green bean recipe.
2/3 cup panko
2 tbsp finely minced fresh parsley
1 tsp grated lemon zest
1/2 tsp kosher salt
1/2 tsp ground black pepper
3-4 tbsp olive oil, divided
4 (6-8 oz) salmon fillets, skin on
2 tbsp Dijon mustard
Lemon wedges, for serving
Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.