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Talk about quick and easy!  In the time it takes to preheat the oven, you can have all the prep work done. While the salmon is cooking, make yourself an easy side like some steamed veggies and quinoa or wild rice and you’re sitting down to dinner in 30 minutes, start to finish!  Enjoy!

The Barefoot Contessa’s Panko Crusted Salmon  panko-salmon-blog-image-for-fb-ad-1

4 (6 ounce) salmon fillets 

2/3 cup panko bread crumbs (don’t use regular breadcrumbs. It’s just not the same.)

2 Tablespoons fresh parsley, minced (optional)

2 Tablespoons lemon zest

salt and pepper

2 Tablespoons olive oil

2 Tablespoons Dijon mustard

2 Tablespoons canola oil

 

panko-salmon-blog-image-for-fb-ad-2Preheat oven to 425. 

While the oven is preheating, mix together panko, parsley, lemon zest, salt & pepper and olive oil.  Stir to combine.

Heat canola oil in a 12-inch oven proof skillet over medium heat.

Spread the Dijon mustard on the top of each fillet and top generously with the panko mixture, pressing down so it sticks.

Sear the salmon for 3 – 4 minutes.

Place the pan in the preheated oven for 5 – 7 minutes.

Remove from over, cover with foil, and let stand for 5 – 10 minutes to finish cooking.

If desired, add a squeeze of fresh lemon juice before serving.

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