Barefoot Contessa's Panko Crusted Salmon

I saw this recipe on one of Barefoot Contessa's shows and it sounded so good! And it definitely was! So so so good! The panko added a crunch to the salmon and tasted so good! I'll definitely make this recipe again! The recipe is for 4 servings but I only made one serving, so I estimated how much to use.

Barefoot Contessa's Panko Crusted Salmon (4 servings) (Food Network):

2/3 c panko
2 tbsp minced fresh parsley
1 tsp grated lemon zest
Salt and pepper
2 tbsp EVOO
4 skin-on salmon fillets
2 tbsp Dijon
2 tbsp veggie oil
Lemon wedges, for serving

Preheat oven to 425. In small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp salt and 1/2 tsp pepper. Drizzle with olive oil and stir until the crumbles are evenly coated. Set aside.

Place salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the veggie oil over med-high skin oven-proof skillet. When oil is very hot, add the salmon fillets, skin side down, and sear 3-4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with foil and allow to rest 5-10 minutes. Serve the salmon hot or at room temp with lemon wedges.




Panko mixed together...






Mustard with salt and pepper sprinkled on...






Panko topped onto the salmon...






Fresh from the oven...






Served with Roasted Asparagus with Garlic & Parmesan...Enjoy!...