NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.25 cup Panko breadcrumbs

1 tsp Olive oil

0.25 tsp Garlic powder

1 tsp Dijon mustard

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Pat the salmon fillet dry with a paper towel and season with half of the sea salt and black pepper.

• 3

  Brush the top of the salmon with Dijon mustard to act as a binder for the crust.

• 4

  In a small bowl, mix the panko breadcrumbs with olive oil and garlic powder until the crumbs are evenly moistened.

• 5

  Press the panko mixture firmly onto the top of the salmon fillet to create an even layer.

• 6

  Bake for 12-15 minutes until the salmon is cooked through and the panko crust is golden brown.

• 7

  While the salmon bakes, whisk together the Greek yogurt, fresh dill, lemon juice, and the remaining sea salt and black pepper in a small bowl.

• 8

  Serve the hot salmon immediately with a generous dollop of the creamy lemon-dill sauce.