Panko Crusted Honey Mustard Salmon

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Dijon mustard

  Grey poupon

  4 tsp or 20g

• Honey

  4 tsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Bread crumbs

  Dry, grated, plain

  12 tbsp or 81g

• Parsley

  Raw

  2 tbsp or 8g

• Lemon zest

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F. Spray a 13x9-inch baking dish with non-stick cooking spray and set aside.
2. In a small bowl, whisk together the Dijon mustard, honey, and minced garlic.
3. In a shallow dish, combine the bread crumbs, parsley, and lemon zest. Drizzle olive oil over the mixture and toss to coat evenly.
4. For each piece of salmon, brush the top with the honey mustard mixture and season lightly with salt and pepper. Place the salmon, mustard side down, into the bread crumb mixture to coat. Brush the other side with the honey mustard mixture, season with salt and pepper, and coat with the crumb mixture. Transfer to the prepared baking dish and repeat with the remaining salmon fillets.
5. Bake in the preheated oven for 13-15 minutes, or until the salmon is cooked through to 145°F. Serve warm.

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