Panko Crusted Salmon With Oven Roasted Broccoli

Yield: 3 servings

Directions:

Preheat the Oven to 425 degrees F.

In a medium bowl, combine the panko breadcrumbs, parsley, lemon zest, 1 tsp salt, and 1/2 tsp pepper. Mix the ingredients together by squeezing them until well combined. Drizzle olive oil over the panko mixture and stir until the breadcrumbs are coated. Set aside.

Cut the salmon into 2-inch strips. One pound yielding 3 strips. 

Meanwhile, mix honey and dijon mustard and coarse dijon in a bowl to make the mustard sauce. Set aside 1/4 cup of mustard sauce to flavor the broccoli at the end.

Take the salmon strips and generously coat them with the mustard sauce, skin side down. Dip the coated salmon into the panko mixture, ensuring the breadcrumbs adhere to the fish. Place the salmon strips, skin side down, on a pan coated with olive oil. The mustard sauce helps the panko stick to the salmon and enhances the flavor.

Transfer the pan to the oven and bake the salmon for 12 minutes at 425°F. (cooking time depends on salmon thickness, we used Norwegian Atlantic Salmon)

While the salmon is cooking, you have 4 minutes to prepare the broccoli. Wash and dry the broccoli, then coat it with olive oil, salt, and pepper. Cook the broccoli for 8 minutes, stirring at the 4-minute mark. Once the broccoli is cooked, drizzle the 1/4 cup of mustard sauce all over it and toss to coat.

Cover both the salmon and broccoli and let them rest for 4 minutes before serving. Enjoy!