Baked Salmon with Panko-Dill Crust
 This quick baked salmon recipe checks all the boxes: fast, flavorful, and surprisingly elegant. Ingredients For the Panko-Dill Crust ⅓ cup panko breadcrumbs 1 teaspoon lemon zest, from 1 lemon ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons fresh chopped dill 1 tablespoon extra-virgin olive oil ⅓ cup panko breadcrumbs 1 teaspoon lemon zest, from 1 lemon ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons fresh chopped dill 1 tablespoon extra-virgin olive oil For the Salmon ⅓ cup mayonnaise 2 teaspoons Dijon mustard 1 tablespoon lemon juice, from 1 lemon ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon garlic powder Four 6-oz salmon fillets Lemon wedges, for serving ⅓ cup mayonnaise 2 teaspoons Dijon mustard 1 tablespoon lemon juice, from 1 lemon ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon garlic powder Four 6-oz salmon fillets Lemon wedges, for serving Instructions Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray. For the topping: In a medium bowl, add the panko, lemon zest, salt, pepper, dill, and olive oil and stir until the mixture is evenly blended. For the fish: In another medium bowl, add the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder and stir until blended and smooth. Place the fish fillets on the prepared baking sheet and spread the mayonnaise mixture evenly over each piece. Next, evenly sprinkle the panko-dill topping over the fish. Bake for about 10 minutes, or until the fish is cooked through and the topping is slightly golden. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Note: If your fish fillets have skin, they may stick to the foil. To serve, slide a thin spatula between the skin and flesh, leaving the skin behind on the foil. Serve with lemon wedges. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray. For the topping: In a medium bowl, add the panko, lemon zest, salt, pepper, dill, and olive oil and stir until the mixture is evenly blended. For the fish: In another medium bowl, add the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder and stir until blended and smooth. Place the fish fillets on the prepared baking sheet and spread the mayonnaise mixture evenly over each piece. Next, evenly sprinkle the panko-dill topping over the fish. Bake for about 10 minutes, or until the fish is cooked through and the topping is slightly golden. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Note: If your fish fillets have skin, they may stick to the foil. To serve, slide a thin spatula between the skin and flesh, leaving the skin behind on the foil. Serve with lemon wedges. Nutrition Information Powered by Per serving (4 servings) Calories: 539 Fat: 41 g Saturated fat: 8 g Carbohydrates: 4 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 478 mg Cholesterol: 101 mg Per serving (4 servings) Calories: 539 Fat: 41 g Saturated fat: 8 g Carbohydrates: 4 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 478 mg Cholesterol: 101 mg