Dijon & Panko-Crusted Salmon
Salmon is my go-to fish, with great sources of DHA, the omega-3 fatty acid that is essential for brain development and selenium. Baked salmon slathered with Dijon is probably one of my favorite ways to eat salmon. It’s incredibly easy, flavorful, and the Dijon and panko crust keeps the salmon moist, light and flaky. It’s the perfect healthy dinner recipe and it can be made in under 30 minutes.
Ingredients
One 6-8 oz wild salmon fillet ( I love Norwegian or Sockeye)
1/2 - 1 tbsp Dijon mustard (I only use Maille with this recipe )
1 tbsp Panko (I love Ian’s)
salt and pepper
Cauliflower:
1 head of cauliflower chopped into florets and washed
1-2 tsp olive oil
salt and pepper
Directions
Preheat oven to 425.
Line baking dish or banking sheet with parchment paper or aluminum foil. Place fish skin down on baking sheet.
Season salmon with salt and pepper then coat the top of salmon with Dijon mustard and spreak evenly. Top with panko and bake for 15-20 min or until just cooked through and flaky and panko slightly browned.
Remove and allow salmon to rest for 5-10 minutes.
Add cauliflower florets to mixing bowl with olive oil, salt and pepper. Toss until it is evenly coated. Add to baking sheet and bake for 20-30 minutes until golden brown.
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Storage: Let cool completely and store baked fish and cauliflower in fridge for up to 3 days.
Photography via Epicurious