I'm trying to be good about planning my meals each week and this last week I realized I don't have much variety in the types of proteins I serve for dinner. I typically lean towards chicken and beef so I made it my goal to incorporate more fish/ shellfish and even some meat-free entrees going forward.
This recipe was easy to prepare and quick to the table (which I love on a work night). From start to finish it took less than 30 minutes to prepare.
I'm always curious to see what Kyle thinks about a new recipe. It's funny because he eats every meal the same way - he'll start with the item he likes the least and save the best tasting item for last. On this particular night I was surprised to see the salmon as the last item he planned to eat. While halfway through his potatoes I strongly recommended he either a) try the salmon to confirm it was indeed the best tasting item on his plate or b) save the potatoes for last. He didn't seem too worried about the salmon and afterwards commented that he liked it. We both like to critique the food after each meal to see what we would change about the recipe next time, but for this recipe we couldn't think of anything. It had a great fresh flavor and the crunch from the panko sits nicely with the creamy salmon. I do recommend serving this fish with the lemon wedges as the recipe recommends; a spritz of juice from the the fresh lemon wedge gives the salmon a bright, fresh taste.
2/3 cup panko
2 tablespoons finely minced fresh parsley
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3-4 tablespoons olive oil, divided
4 (6-8oz.) fillets of salmon, skin on
2 tablespoons 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.
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.
Source: Annie's Eats, originally from How Easy Is That? by Ina Garten