LEMON PANKO SALMON
Number Of Ingredients 10
Steps:
- Place stone cooking tray in oven and preheat oven to 425F (400 for pure convection)
- Mix panic crumbs, lemon zest, 1/2 tsp salt, 1/2 tsp pepper and parsley together in a small bowl.
- Melt butter and mix half of it into crumb mixture to evenly coat.
- Place salmon skin side down on preheated stone. Season each fillet with lemon pepper and Dijon mustard. Spread crumbs thickly overtop and return stone to oven.
- Cook for 12-15 minutes drizzling remaining butter over top halfway through the cooking process.
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