Crusted Salmon Dinner (Print Version)

# Ingredients:

→ Salmon

01 - One salmon fillet (2 to 2.8 pounds)
02 - 3-4 tablespoons of Dijon mustard

→ Parmesan Crumb

03 - 1/3 cup of parmesan, grated
04 - 2 tablespoons of chopped dill
05 - 1 cup of panko crumbs
06 - A spray of oil
07 - 3 tablespoons of melted butter
08 - Salt, half a teaspoon
09 - Parsley, chopped finely (2 tablespoons)
10 - Pepper, add as much as you like
11 - Lemon zest, from a single lemon

→ Lemon Cream Sauce

12 - A couple tablespoons of butter
13 - One finely diced eschallot
14 - 1 tbsp Dijon mustard
15 - 1 1/4 cups of dry white wine
16 - 1 1/2 cups of heavy cream
17 - A squeeze of lemon juice (2 1/2 tablespoons)
18 - 1/2 tsp sugar
19 - Season with salt and pepper

→ Serving

20 - Fresh sprigs of dill
21 - Sliced lemon wedges
22 - A handful of watercress

# Instructions:

01 - Pull the salmon from the fridge, let it sit out for a bit.
02 - Set the oven to 390°F, spread panko crumbs on a tray, spray them with oil, and bake 3-5 minutes until they’re golden. Move to a mixing bowl.
03 - Add melted butter to the toasted crumbs, then fold in dill, parmesan, parsley, the zest of a lemon, some salt, and pepper.
04 - Line a tray with foil and lay your salmon fillet on top. Spread Dijon mustard over it, then cover evenly with the crumb mixture.
05 - Cook for 20 minutes for tender fish. Adjust time if you like it differently. Pull it out and gently separate from the foil.
06 - Heat butter in a saucepan over medium-high. Toss in eschallot and fry for a couple of minutes. Pour in wine, then let boil for 5 minutes to reduce.
07 - Turn the burner to medium, stir cream in, followed by lemon juice, mustard, sugar, and salt or pepper. Let it simmer for 2-3 minutes till slightly thick. Tweak if needed.
08 - Place watercress on a plate, gently slide the fish on top, and remove foil. Pair with the sauce, a few dill sprigs, and lemon wedges.

# Notes:

01 - It's fine to leave the skin on or off, as long as the bones are removed.
02 - Panko crumbs add a crunchier texture than regular ones.
03 - Sauce is good to eat warm, but it's fine at room temperature too.

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