Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Lemon wedges (for serving, optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Make the Crust Mixture:
- In a medium bowl, combine panko breadcrumbs, chopped parsley, garlic powder, dried thyme, and dried rosemary. Stir in olive oil until the mixture is evenly coated and resembles coarse crumbs.
- Apply the Dijon Mustard:
- Spread a thin layer of Dijon mustard over the top of each salmon fillet.
- Top with Breadcrumb Mixture:
- Press the breadcrumb mixture onto the mustard-coated salmon fillets, pressing gently to ensure it sticks well.
- Bake:
- Place the salmon fillets on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the crust is golden brown and crispy. The salmon should easily flake with a fork.
- Serve:
- Transfer the salmon fillets to serving plates. Garnish with lemon wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
- Fat: 15g
- Carbohydrates: 15g
- Protein: 30g