Panko Crusted Salmon

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4 (6-ounce) salmon fillets

2 Tbsp. Dijon mustard

1 tsp. paprika (sweet)

¾ tsp. kosher salt

½ tsp. cracked black pepper

½ cup Panko breadcrumbs

2 Tbsp. grated Parmesan cheese

2 Tbsp. finely chopped fresh dill

1 ½ tsp. lemon zest ((from 1 lemon - reserve juice for sauce))

2 Tbsp. extra-virgin olive oil

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Creamy Lemon Dill Sauce

1 Tbsp. extra-virgin olive oil

¼ cup minced shallots

1 garlic clove, minced

⅓ cup chicken broth ((or dry white wine))

½ cup heavy cream

2 Tbsp. fresh lemon juice

2 Tbsp. finely chopped fresh dill

Kosher salt and cracked black pepper to taste

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Prepare salmon

1. Preheat oven to 425ºF.

2. Arrange salmon fillets, skin side-down, on a parchment-lined baking sheet.

3. In a small bowl, combine Dijon mustard, paprika, salt, and black pepper; mix well.

4. Brush mixture evenly over salmon fillets.

5. In a separate bowl, combine panko, parmesan, fresh dill, lemon zest, and olive oil. Mix well to combine (I like to use my hands to ensure the oil thoroughly coats the breadcrumbs).

6. Scatter panko topping evenly over salmon fillets, gently pressing to adhere.

7. Bake until the crust is golden and salmon easily flakes with a fork, about 13 to 16 minutes, depending on thickness.

Meanwhile, prepare lemon-dill sauce.

8. 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.

9. 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

10. Pour sauce on a serving platter (ideally a lipped platter with raised edges) and arrange salmon fillets overtop. Alternatively, you can serve sauce on the side to allow for spooning or pouring over each salmon fillet. Serve with extra lemon wedges on the side, if desired.