Panko Crusted Salmon with Lemon-Dill Cream Sauce by Jamievespamsrd

Ingredients

• 4 (6-oz) salmon fillets
• 2 tbsp dijon mustard
• 1 tsp sweet paprika
• 1/2 cup panko breadcrumbs
• 2 tbsp grated parmesan cheese
• 4 tbsp fresh dill, finely chopped
• 1.5 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 1/4 cup shallots, minced
• 1 clove garlic, minced
• 1/3 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp lemon juice
• 1/2 tsp (adjust to taste) kosher salt and black pepper

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat salmon fillets dry, season with salt and pepper, then brush the tops evenly with Dijon mustard.
3. In a small bowl, combine panko, Parmesan, 2 tbsp of dill, 1.5 tsp lemon zest, and 1 tbsp olive oil; press this mixture onto the mustard-coated salmon.
4. Bake salmon for 12-15 minutes until the crust is golden and the salmon flakes easily with a fork.
5. While salmon bakes, heat remaining 2 tbsp olive oil in a skillet over medium heat; sauté shallots until translucent, about 2-3 minutes.
6. Add garlic and cook for 30 seconds until fragrant, then deglaze with chicken broth, simmering until reduced by half.
7. Stir in heavy cream and remaining lemon zest; simmer for 3-4 minutes until slightly thickened.
8. Remove sauce from heat, stir in remaining 2 tbsp of dill and lemon juice, then serve salmon over the sauce.