Another thing that Lyn wanted to try and I’m glad she did.
Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.
- ⅓ cup panko breadcrumbs, preferably whole-wheat
- Zest of 1 lemon, plus lemon wedges for serving
- 1 tablespoon finely chopped dill
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon garlic powder
- 1 ¼ pounds center-cut salmon fillet, cut into 4 portions
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 teaspoons mayonnaise
- Step 1 Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
- Step 2 Combine panko, lemon zest, dill, oil and garlic powder in a small bowl. Place salmon on the prepared baking sheet; sprinkle with salt and pepper, then spread each portion with 1 teaspoon mayonnaise. Divide the panko mixture among the portions, pressing it into the mayonnaise.
- Step 3 Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness. Serve with lemon wedges, if desired.
Serving Size: 4 oz. salmon
Per Serving: 290 calories; protein 29g; carbohydrates 5g; dietary fiber 1g; fat 16g; saturated fat 2g; mono fat 7g; poly fat 6g; cholesterol 80mg; vitamin a iu 73IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 4mg; vitamin e iu 1IU; folate 36mg; vitamin k 8mg; sodium 245mg; calcium 23mg; iron 1mg; magnesium 42mg; phosphorus 286mg; potassium 706mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 3g; niacin equivalents 16mg; selenium 52mcg.
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