This panko-toppped salmon with dijon sauce uses all staple ingredients, so it’s a perfect recipe for a quick weeknight meal. Just grab some salmon on your way home from work, or keep individual filets in your freezer for an even easier night.
My summer has been jam-packed busy and it’s going to keep getting busier! I’ve been to Palm Springs three times so far, once to PA to visit my family, and Santa Barbara with my boyfriend. We’re also going to Cabo San Lucas this month, and Vegas next month to see one of my favorite bands ever, Third Eye Blind!
This weekend I stayed in town, but kept busy, busy, busy. Friday night we went to a Dodgers game for my dear friend Gabe’s birthday, then drinks at Mohawk Bend (which was the inspiration for my super-popular Buffalo Cauliflower recipe!). Saturday was spent mostly with my good friends Callie and Nicole, first at lunch with Nicole’s mom, then later at dinner with our boyfriends.
So between so much traveling and the current heatwave, I’m looking to get in and out of the kitchen quickly so I can focus on relaxing. (And packing. And unpacking. And packing again.)
Salmon is just one of my favorite foods to cook. It’s high in omega-3 fatty acids, which are great for your heart, as well as vitamin D and B12 (which helps metabolism and increases your energy!).
Not to mention it’s so darn pretty. And eating filets of salmon like this make a meal feel instantly more glamorous compared to a grilled chicken breast.
And here’s a furry little puppy looking out the window while I photograph…
Recipe for a simple weeknight dinner for panko-topped salmon with dijon sauce.
Ingredients
- 3 oz salmon filet
- 1/2 teaspoon Dijon mustard
- 2 teaspoon panko
- Pinch rosemary
- Pinch parsley
SAUCE- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Greek yogurt
- 1 tsp water
Preheat the oven to 350 degrees. Spray a baking sheet with oil.
Pat the salmon dry with a paper towel. Lightly season with salt and pepper and place on the baking sheet. Evenly spread 1/2 teaspoon Dijon mustard on top of the salmon.
In a small bowl, mix the panko, rosemary, and parsley together. Sprinkle on top of the salmon and gently pat into the fish.
Spray the top with oil for a golden crust. Bake for 10 – 15 minutes, until fish is opaque on the sides and flakes easily.
Mix together the last 1/2 teaspoon Dijon, Greek yogurt, and water to make the sauce. Drizzle on top of baked salmon.
https://www.nowyourecook.in/2013/07/01/panko-topped-salmon-with-dijon-sauce/