I love using panko to get the crunch texture in any meal without having to fry the dish. After finding some salmon on sale at the store, I thought panko and salmon would be a perfect combo.
- 2 teaspoons olive oil
- 2 pieces thickly cut, boneless salmon (each 6 oz)
- Salt and pepper to taste
- 1 teaspoons chopped fresh thyme
- 1/3 cup panko crumbs
- 1 Tbsp chopped Italian parsley
1. Preheat the oven to 400 F. Set the salmon on a slightly oiled foil-lined baking sheet. Sprinkle with salt and pepper.
2 In a small bowl, mix the panko with thyme, olive oil, parsley. Add salt and pepper (a light sprinkle).
3 Top the salmon with the bread crumb mixture.
4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Top with lemon. Serve at once.
Delicious! This was really easy and Eric and I enjoyed a new way to prepare salmon. I served this rice and collards.