1/2 lb salmon filets, skin on
1 cup Panko, plain
1 tbs Dijon mustard
1 tbs Lemonaise
1 tbs olive oil
Salt & Pepper
Preheat the oven to 425 degrees.
Place the salmon fillets, skin side down, on a board. Season salmon with salt & pepper to taste. Brush mixture of 1 tbs of mustard and Lemonaise top of each filet. Press the panko thickly on top of the mustard on each salmon fillet. The mustard Lemonaise mixture will help the panko adhere.
Drizzle olive oil in a small pyrex dish and place salmon skin side down. Bale for 15-20 minutes until salmon is cooked and panko is golden brown.
Roasted Cauliflower & Chickpeas Ingredients:
1 head cauliflower, cut into florets
1 can (15 oz.) chickpeas (garbanzo beans), drained
6 cherry tomatoes, halved
4 cloves garlic, sliced
2 tbsp olive oil
1 tsp Curry Powder
Heat oven to 400ºF. Spread the cauliflower, tomatoes, garlic and garbanzo beans in a pyrex. Sprinkle with salt & pepper and the curry powder then drizzle with oil. Mix everything till coated and bake covered for 30 minutes. Uncover for 5 minutes on broil.