A delightful salmon dish with a crispy herb crust and a zesty lemon finish.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, combine the panko breadcrumbs, parsley, lemon zest, and black pepper. Drizzle with olive oil and mix until evenly coated.
Mix thoroughly to ensure the oil is evenly distributed for a uniform crust.
Place the salmon fillets on a baking sheet, skin side down. Spread Dijon mustard over the top of each fillet.
Pat the salmon dry before applying the mustard to help the crust stick better.
Press the crust mixture onto the mustard-coated side of each salmon fillet, ensuring an even layer.
Press gently but firmly to ensure the crust adheres well.
Bake the salmon in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon is cooked through.
Check the salmon's doneness by gently pressing; it should flake easily.
Serve the salmon with fresh lemon wedges on the side.
Squeeze lemon juice over the salmon just before eating for a burst of freshness.
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