Description
Flaky, tender salmon with a golden herb crust and a creamy lemon dill drizzle—this dish brings restaurant-level flavor to your kitchen with minimal effort. It’s bright, rich, and beautifully balanced, making it perfect for spring dinners or light holiday mains.
Ingredients
For the Salmon:
4 salmon fillets (6 oz each), skin on or off
2 tbsp Dijon mustard
½ cup panko breadcrumbs
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or 1 tsp dried
1 tbsp olive oil
1 tsp lemon zest
Salt & pepper to taste
For the Lemon Dill Sauce:
½ cup sour cream or Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped fresh dill
Salt & pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon dry, season with salt and pepper, then brush tops with Dijon mustard.
In a bowl, mix panko, herbs, lemon zest, and olive oil. Press mixture onto the mustard-coated tops of each fillet.
Bake salmon for 12–15 minutes, until crust is golden and salmon flakes easily.
While baking, whisk together sauce ingredients in a small bowl.
Serve salmon hot, drizzled with lemon dill sauce and a wedge of lemon on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 / Serving
- Sugar: 1g / Serving
- Fat: 22g / Serving
- Saturated Fat: 5g / Serving
- Carbohydrates: 5g / Serving
- Protein: 30g / Serving