herb crusted salmon with roasted lemons
Salmon
Herb-Crusted Salmon With Roasted Lemons
This easy baked salmon fillet makes an impressive dish.
Ingredients:
- ¼ cup panko (japanese breadcrumbs)
- ¼ cup flat-leaf parsley, chopped
- 1 tablespoon chopped dill, tarragon, or chives (optional)
- 1 tablespoon plus 1 teaspoon olive oil
- 1 salmon fillet (3 pounds), skin on, small bones removed
- ¼ cup dijon mustard
- coarse salt and ground pepper
- 2 to 3 lemons, quartered, seeds removed
Directions:
- Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
- Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
- Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.
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