Panko-Crusted Salmon

I love salmon, and this recipe from Barefoot Contessa is so good. The crunchy topping makes it, for sure.

Ingredients
4 (6 oz.) salmon filets
2/3 cup panko (Japanese bread crumbs)
2 tbsp. fresh parsley, finely chopped
1 tbsp. lemon zest + juice
Salt and black pepper
2 tbsp. Dijon mustard
2 tbsp. olive oil


Directions
1. Preheat the oven to 425 degrees.
2. Chop the parsley. Combine in a small bowl with panko, lemon zest, salt and pepper.
3. Add the olive oil and stir to combine.

4. Lightly oil a glass baking dish with olive oil. Season the filets with salt and pepper, then place them side-by-side in the dish.
5. Cover salmon filets evenly with dijon mustard, and top generously with the panko mixture.

6. Press the panko mixture gently into the mustard so it adheres well and doesn't crumble off.

7. Bake the filets in the preheated oven for 5 minutes. Remove from oven.
8. Turn on the oven's broiler, and once ready, broil the filets for 2 minutes until the top begins to brown.
*Note: this helps the panko get crusty.
9. Remove from the oven, cover tightly with foil and let rest for 10 minutes.
10. Top with fresh lemon juice and serve.