Panko Breaded Salmon

By Ciara Cox

2 servings

2 salmon fillets
1.5 cup Panko breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
about 1 TB butter
1 egg white
about 2 TB both mustard and mayo
salt and pepper

1. Preheat oven to 325° and line a baking sheet with tin foil. Lightly grease the tin foil (or else the salmon will stick) and set aside.
2. Melt the butter in a non-stick pan and add breadcrumbs. Lightly toast the breadcrumbs and add in the thyme and rosemary (it will toast more in the oven as well). Season with salt and pepper and set aside in a small bowl.
3. In a small bowl, mix the mustard and mayo.
4. Place the two salmon fillets on the foil lined baking sheet and season with salt and pepper.
5. Coat the top of the salmon with a generous layer of the mustard-mayo mixture.
6. Add the egg white to the panko breadcrumbs (should be sticking together, add another egg white if necessary) and cover the salmon with the panko.
7. Put in the oven and bake for about 20 minutes, or until the internal temperature is 125°.
8. Enjoy with a side of brussel sprouts, rice or any other sides you want!