Feel free to use any chopped herb you have on hand for this tasty baked salmon recipe…or any of your favorite fish fillets as well. Coating the fish first with coarse grain mustard not only adds extra moisture to the fish itself as it bakes, but it acts as a surface coating that the chopped herbs, breadcrumbs and chopped lemon zest stick to. I like to use fresh dill here because it pairs so nicely with the lemony flavor of the zest–and to keep the springtime theme alive, a side of sauteed sugar snap peas in a touch of butter is a scrumptious pairing.
(To view this recipe, click on the blue title of the blog post above*)
Baked Salmon with Lemon & Dill Breadcrumbs
Ingredients:
- (2) 6-7 oz. salmon fillets, skin on
- Extra virgin olive oil spray
- Salt and pepper
- 2 teaspoons coarse grain mustard
- Zest of 1 lemon
- 1 Tablespoon fresh dill, chopped
- 2 Tablespoons Panko breadcrumbs
Directions:
- Preheat the oven to 375 degrees. Spray a small baking sheet with olive oil spray. Place the fish fillets skin-side down on the baking sheet; season each with ¼ teaspoon of salt and grinding of pepper. With a spoon, spread 1 teaspoon of mustard on each fillet. Divide the lemon zest, dill and breadcrumbs over the mustard coating. Bake in the preheated oven for 20-22 minutes, or until the fish is cooked to your liking.
Tagged: baked fish, baked salmon, Dijon mustard, dill, fish, fresh dill, lemon zest, panko breadcrumbs, salmon
Leave a Reply