Ingredients
For the salmon:
- 2 lemons, thinly sliced
- 4 (6 oz) pieces Atlantic salmon, skinless
- 4 Tablespoons Dijon mustard
For the brown sugar topping:
- 3 Tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For panko parsley topping:
- 2 Tablespoons unsalted butter, melted
- 1/2 cup chopped parsley
- 1/4 cup panko breadcrumbs (you can also use crushed potato chips for a gluten free version)
Instructions
- Preheat the oven to 425 degrees.
- Line a rimmed baking sheet with parchment paper. Lay 3 lemon slices in a single row for each piece of salmon.
- Place each piece of salmon on top of the lemon bed. Check for fish bones. Remove the fish bones with fish tweezers if needed.
- Spread or brush the top of the filets with dijon mustard.
- In a bowl, stir together the brown sugar topping ingredients.
- Sprinkle the brown sugar topping on top of the mustard salmon. Make sure to cover the salmon all over.
- In a small bowl, combine the panko parsley ingredients.
- Sprinkle on the panko topping on the salmon. It's okay if some falls off.
- Bake for 15-18 minutes, or until the salmon is no longer opaque in the middle.
Nutrition
Serving: 1 serving | Calories: 330kcal | Carbohydrates: 13g | Protein: 34g | Fat: 15g