Panko-Crusted Salmon Filets

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Loaded with omega-3s, salmon is a hearty, delicious meal option with a nutritious punch. Crust it with panko, a light and airy Japanese breadcrumb that contains fewer calories and less sodium than traditional Italian breadcrumbs, to lock in moisture and give the salmon a great crispy texture. Round it out with steamed broccoli and a fresh green salad, and you’ve got a tasty, guilt-free meal complete with PFCs.

Yield: 2 servings
Prep Time: 5 minutes
Total Time: 17 minutes

Recipe Ingredients
2 wild center-cut salmon filets, 6 ounces each
1/4 cup panko
3 tablespoons maple syrup
2 teaspoons olive oil
1 tablespoon whole-grain mustard
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
Salt and pepper to taste

Recipe Preparation

  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
  2. Rinse salmon filets in cold water and pat dry. Place on a baking sheet, skin side down.
  3. In a small bowl, combine the maple syrup, mustard, vinegar, thyme, salt, and pepper. Spoon over the salmon filets.
  4. Sprinkle the panko over the salmon and press lightly to adhere. Lightly drizzle the olive oil over the panko crust.
  5. Bake for 12 minutes, or until done.

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