A quick and easy baked salmon topped with crispy panko and parmesan in bright and tasty lemon cream sauce.

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

ingredients

For the salmon:

• 1 1/2 pounds salmon (or trout, tilapia, cod, etc)
• 2 tablespoons dijon mustard
• 1 cup panko breadcrumbs (gluten-free for gluten-free)
• 2 tablespoons butter, melted
• 1/2 cup parmigiano reggiano (parmesan), grated
• 2 tablespoons parsley, chopped
• 2 tablespoons dill, chopped
• zest of 1 lemon
• salt and pepper to taste

For the lemon sauce:

• 1 tablespoon butter
• 1 shallot, finely diced
• 1 gloves garlic, chopped
• 1 cup heavy cream
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• salt and pepper to taste

directions

1. Spread the dijon mustard over the fish, press on the mixture of the breadcrumbs, butter, parmesan, parsley, dill, zest, salt and pepper, place on a baking sheet and bake in a preheated 400F/200C oven until the fish is just cooked and the breadcrumbs are lightly golden brown, about 10-15 minutes.

For the lemon sauce:

2. Melt the butter in a small saucepan over medium-high heat, add the shallots and cook for a minute, add the garlic cook for a minute, add the heavy cream, mix in the mustard, lemon juice salt and pepper, bring to a boil, reduce the heat and simmer for 2 minutes.

Option: Use a honey dijon sauce instead of just dijon to change things up a bit.
Option: Use regular breadcrumbs instead of pnako.

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