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!
Servings: 6 servings
Calories: 318kcal
Ingredients
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
Lemon Cream Sacue
- 1 recipe Lemon Cream Sauce
Instructions
- 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.
Nutrition
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