Herb Crusted Salmon with Lemon Cream Sauce
A crisp coating of Panko and herbs keeps all the moisture in the cooked salmon here. Then top this flavourful fillet with a bright lemon cream sauce and you have one delicious main. Cooks in 20 minutes!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 318kcal
Herb Crusted Salmon
- 2 ½ lbs salmon fillet deboned, preferably no skin
- 4 tablespoon Dijon mustard
- 1 cup panko bread crumbs
- 3 tablespoon butter melted
- ⅓ cup grated Parmesan
- 2 Tbsps fresh parsley finley chopped
- 2 tablespoon fresh dill finely chopped or 1 tablespoon dried dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- zest of one lemon
Remove salmon from fridge while you prepare the crust ingredients. Preheat oven to 350 degrees F. Line a baking sheet with foil and spray it with cooking spray.
Mix Panko, melted butter, parmesan, herbs, zest and salt and pepper in a bowl and mix well.
Spread the Dijon over the top of the salmon so it is fully coated. Sprinkle the herb crumb mix over the salmon evenly.
Bake 20 minutes or until the center of the salmon is opaque and flaky. Timing will depend on the thickness of your fillet.
Transfer to a serving platter and serve with Lemon Cream Sauce on the side.
Calories: 318kcal | Carbohydrates: 8g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 747mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g