Ingredients:
2/3 cup panko
2 tbsp. fresh parsley
1 tsp. lemon zest
Salt and pepper to taste
2 tbsp. olive oil
4 (6 to 8 ounce) salmon fillets
2 tbsp. dijon mustard
2 tbsp. oil
Directions:
Preheat oven to 425 degrees. Mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated.
Place salmon fillets skin side down on board. Generously brush with mustard and then sprinkle with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet. Heat the remaining oil in a cast iron skillet. When the oil is very hot add the salmon fillets skin side down. Sear for 3-4 minutes without turning. Transfer pan to hot oven for 5-7 minutes or until the salmon is almost cooked and the panko is browned. Remove from the oven cover with foil and let rest for 5 to 10 minutes.
