Perfectly baked salmon with a crispy herb and panko crust, served with roasted vegetables.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix panko, parsley, dill, garlic, and olive oil in a small bowl.
Pat salmon dry and season with salt and pepper. Brush tops with Dijon mustard.
Press the herb-panko mixture onto the mustard-coated tops of the salmon.
Bake for 12–15 minutes until the crust is golden and salmon flakes easily.
Serve with lemon wedges and your favorite roasted vegetables.
Don't overcook — salmon is best when slightly pink in the center.
42g
Protein
8g
Carbs
28g
Fat
1g
Fiber