Today was my first time at the pool this summer! It’s been cloudy with occasional thunderstorms since it first opened a week ago, so we were pumped to have a day of clear skies and sun! I don’t know about you, but my tastes and food cravings change with the seasons. In the winter, I love soups and chilis, and anything hearty, creamy, and loaded with carbs and cheese. But in the summer, my palate changes and I find myself looking for recipes with fish, lemon (or any other fruits), salads, and more. It’s great because those dishes are actually much healthier, and if I’m gonna be spending more time in my swimsuit this year, I’ve still got some slimming to do!
This is the perfect, light, summer dinner. Salmon is really good for you, and the honey mustard and panko toppings make it delicious! I loved the slight sweetness of the honey and the crunchiness of the panko. This was a simple, quick meal that only took about 30 minutes total, from pantry to plate, and it did not disappoint.
- 4 (6 oz) salmon fillets
- 1 1/2 Tbsp dijon mustard
- 1 1/2 Tbsp honey
- 1 clove garlic, minced
- 3/4 cup Panko bread crumbs
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
- In a small bowl, whisk together mustard, honey and garlic.
- In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Add olive oil to mixture then stir to coat.
- Working with one piece of salmon at a time, brush top with honey mustard mixture, season with salt and pepper, and transfer to bread crumb mixture, honey mustard side down. Then brush the other side of salmon (that's now facing up) with honey mustard mixture, season lightly with salt and pepper, and flip over to coat both sides with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets.
- Bake in preheated oven 13 - 15 minutes until salmon has cooked through. Serve warm with lemon wedges (you can use your zested lemon) if desired.
Source: Cooking Classy