Panko Crusted Salmon

Yield:  4-6 servings

Recipe from How Easy Is That? by Ina Garten

Ingredients:

2/3 cup panko

2 Tbsp. finely minced fresh parsley

1 tsp. 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

Directions:

Preheat the oven to 425 degrees F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 Tbsp. 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.

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.