Lemon Garlic Panko Crusted Salmon

Ingredients:

• 4 salmon fillets, pin bones removed
• Dijon mustard, brushed on each fillet
• 1 cup Panko breadcrumbs or Gluten Free Bread Crumbs
• the Zest of 1 lemon
• 2 cloves of garlic, minced (optional)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2-3 Tbs melted butter or olive oil
• 3 Tbs chopped parsley

Preheat the oven to 425f.

Put salmon fillets on a foil lined baking sheet. Cut a slit into each fillet to allow even cooking. Brush on or use a spoon to spread the dijon mustard over the top of the salmon.

In a separate bowl, pour the Panko breadcrumbs, lemon zest, chopped parsley, minced garlic, salt, pepper and butter or olive oil. Mix well until all breadcrumbs are moistened.

Spoon the breadcrumb mixture over the salmon fillets. Pop the salmon in the oven for 20-25 minutes or until the salmon has an internal temperature of 145 degrees.

Let the salmon rest and serve with pasta, veggies or a salad. You can serve with the optional Lemon Cream sauce drizzled over if you desire!

Optional Lemon Cream Sauce:

• 3 Tbsp freshly squeezed lemon juice
• 1/4 cup white wine
• 2/3 cup heavy cream
• 2-4 Tbs unsalted butter like Kerry Gold
• 1/4 tsp Salt
• 1/4 tsp Freshly ground black pepper

In a small pan put in lemon juice, white wine and heavy cream. Bring to a simmer, lower the heat to low and put the lid on. Let it simmer for 10 minutes. Remove the lid and begin adding the butter a little at a time, whisking as you go. Leave 1 Tbs for the end. Let the sauce simmer for 15-25 more minutes until reduced. Sprinkle in the salt and pepper and remaining butter. Whisk. Serve warm over the salmon or over breaded chicken.

**Note: I tripled the recipe and it took quite a while to reduce the sauce. I kept tasting to make sure it was not too tart. Add a little more salt if needed. I took this to a friend and transported the sauce in an insulated coffee cup. It kept it warm and contained.