Dijon-Herb Crusted Salmon With Creamy Dill Sauce

2
Servings
5m
Prep Time
13m
Cook Time
18m
Ready In


"Wait until the end of the baking time to top with the panko herb topping....that keeps it from getting to brown and lets the fish cook through. Try and get fresh dill if possible."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (364.9 g)
  • Calories 667.8
  • Total Fat - 38.6 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 9 mg
  • Sodium - 1236.8 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 11.2 g
  • Sugars - 7.1 g
  • Protein - 57.1 g
  • Calcium - 388.4 mg
  • Iron - 4.1 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 1.9 mg

Step 1

Preheat the oven to 450° F.

Step 2

Arrange fish on a parchment paper lined baking sheet. Sprinkle with salt and pepper. Bake at 450° for 10 minutes or until desired degree of doneness. While fish is cooking mix the panko and sauce.

Step 3

Remove from the oven and turn on the broiler.

Step 4

Combine the panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon the panko mixture evenly over the fish, pressing to adhere. Place the pan in the oven and broil for 1 to 2 minutes or until the topping is browned.

Step 5

Combine the yogurt, dill, milk, and vinegar in a small bowl. Serve with the fish.

Tips & Variations


No special items needed.

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