There is just not enough time in the day. This is my complaint- almost every day…. When I was expressing this to one of my good friends the other day, she said, “Why don’t you just make the Ina Garten salmon for dinner? It’s so easy and my kids gobble it up!” Well, needless to say, a couple of days later, I was short on time after running our kids to all of their extra-curricular activities. I was so happy to make this salmon- It was just as quick, easy, and tasty as had been promised too! 🙂
This recipe was adapted from Ina Garten’s Barefoot Contessa How Easy is That?, via food network.com. We ate it with roasted asparagus and potatoes on the side (easily roasted in the same oven!!). Delicious!
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- grated zest from 1 lemon
- coarse salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 2 pound salmon fillet
- 2 tablespoons Dijon mustard
- Lemon wedges, for serving, optional
- Preheat the oven to 425 degrees (on convection roast).
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillet on a parchment-lined rimmed baking sheet. Generously brush the top of the fillet with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard-coated salmon. The mustard will help the panko adhere.
- Roast for 10 minutes, or until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges, if desired.
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