Panko Crusted Salmon with Creamy Lemon-Dill Sauce

Panko-Crusted Salmon:
4 (6-ounce) salmon fillets
2 tablespoons Dijon mustard
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh dill
1 1/2 teaspoons lemon zest (from 1 lemon - reserve juice for sauce)
2 tablespoons extra-virgin olive oil
 
Creamy Lemon-Dill Sauce:
1 tablespoon extra-virgin olive oil
1/4 cup minced shallots
1 garlic clove, minced
1/3 cup chicken broth (or dry white wine)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
Kosher salt and cracked black pepper to taste
 
Heat oven to 425 F.
 
Prepare salmon. Arrange salmon fillets, skin side-down, on a parchment-lined baking sheet. In a small bowl, combine Dijon mustard, paprika, salt, and black pepper; mix well. Brush mixture evenly over salmon fillets. In a separate bowl, combine panko, Parmesan, fresh dill, lemon zest, and olive oil. Mix well to combine. Scatter panko topping evenly over salmon fillets, gently pressing to adhere. Bake until the crust is golden and salmon easily flakes with a fork, about 13 to 16 minutes, depending on thickness.
 
Meanwhile, prepare sauce. Heat olive oil in a medium skillet over medium heat. Add shallots and garlic; cook 2 minutes, until softened. Add broth (or white wine) and gently simmer for 2 to 3 minutes, until reduced. Add heavy cream; simmer 2 to 3 minutes, until thickened. Stir in lemon juice and fresh dill. Season to taste with salt and black pepper.
 
Assemble. Pour sauce on a serving platter (ideally a lipped platter with raised edges) and arrange salmon fillets overtop. Serve with extra lemon wedges on the side, if desired.

Serves 4.

From Dishing Out Health blog