2/3 cup Panko
2 tbsp finely chopped parsley
1 ½ tsp grated lemon zest
½ tsp Kosher salt
½ tsp black pepper
2 tbsp extra virgin olive oil
1 ½ lb salmon filet, skinned
salt & pepper, to taste
2 tbsp Dijon mustard
butter cooking spray
1 Lemon, cut into wedges
Preheat the oven to 350°
In a small bowl combine the first 5 ingredients and mix well. Add the olive oil and blend with a fork until the panko is evenly coated.
Lightly coat a cookie sheet or baking pan with the cooking spray. Place the salmon on the pan and generously brush the mustard on the top. Sprinkle with salt and pepper.
Press the panko mixture on top of the salmon.
Bake uncovered for 20-30 minutes, or until the fish flakes with a fork. Check halfway through to make sure the panko is not browning too quickly. If it is, loosely place a piece of foil over the top.
Serve with the lemon wedges.