4 Servings 15 min Cook
1 1/2 Tbsp Dijon Mustard
1 1/2 Tbsp Honey
1 Cloves, minced Garlic
3/4 Cup Bread Crumbs
2 Tbsp Parsley
1 Tsp Lemon Zest
2 Tbsp Olive Oil
24 Oz Atlantic Salmon
1 Dash Salt
1 Dash Pepper
Preheat oven to 400 degrees F.
Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey, and garlic.
In a shallow dish toss together Panko bread crumbs, parsley, and lemon zest.
Drizzle olive oil over mixture then toss to evenly coat.
Working with one piece of salmon at a time, brush top with honey mustard mixture and season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13-15 minutes until salmon has cooked through.
Serve warm with lemon wedges (from zested lemon) if desired.
Recipe inspired by: http://www.
cookingclassy.
com/2014/10/panko-crusted-honey-mustard-salmon/
