Panko Crusted Salmon with Sautéed Veggies
Two Boneless Salmon Filets
2 tbs Dijon Mustard
1 Cup Panko Breadcrumbs
1 tbs Canola Oil
1 Zucchini, Julienned
1 Large Carrot, Julienned
2 tsp Lemon Zest
Marinate salmon in Dijon mustard for at least an hour.
When ready, remove the fish from the marinating bowl and season with salt and pepper.
Pour panko crumbs onto the fish and press it in until fully coated.
Bake at 350 for about 25 Minutes.
In the meantime, peel carrots and zucchini with a julienne cutter to form strings.
Add veggies to a skillet with canola oil. Season with salt and pepper and saute for about 15 minutes until tender.
Add lemon zest and a squeeze of lemon for bright flavor.
Serve with fish and italian bread!