Panko Crusted Honey Mustard Salmon

Ingredients

• Cooking spray

  Pam brand

  ¾ spray , about 1/3 second or 0.2g

• Dijon mustard

  Grey Poupon

  1 ½ tsp or 8g

• Honey

  1 ½ tsp or 11g

• Garlic

  raw

  ¾ cloves, minced or 2g

• Breadcrumbs

  dry, grated, plain

  4 ½ tbsp or 30g

• Parsley

  raw

  ¾ tbsp or 3g

• Lemon zest

  ⅜ tsp or 0.8g

• Olive oil

  ¾ tbsp or 10g

• Atlantic salmon

  farmed, raw

  7 ½ oz or 213g

• Salt

  table

  ⅜ dash or 0.1g

• Black pepper

  ground

  ⅜ dash or 0.04g

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.