Think salmon is boring? Try this simple recipe that adds the crunch of Panko (Japanese breadcrumbs) for a little excitement.
1/2 cup Panko (found in the international foods aisle)
1/2 cup roughly chopped fresh parsley
1 tsp dried tarragon
2 tbsp olive oil
3 lb salmon filet, skin on
1/4 cup Dijon mustard
1 tsp salt
1 tsp pepper
1 lemon, cut into wedges
Preheat oven to 475.
In a small bowl, toss panko with parsley, tarragon, and 1 tbsp of the olive oil.
Place salmon, skin down, on parchment paper lined baking sheet. Spread evenly with Dijon mustard. Sprinkle with salt and pepper. Sprinkle with panko and herb mixture, gently patting the mixture down to coat the salmon completely. Drizzle with the remaining 1 tbsp of olive oil.
Roast salmon until it flakes with a fork, about 20 minutes. With a large spatula, loosen the salmon from its skin (which should stick to the parchment paper). Serve with wedges of lemon.