1/2 cup panko (Japanese dried bread flakes)
2 tbsps minced fresh parsley (regular or Italian)
Grated zest of 1 lemon
Salt and freshly ground black pepper
2 tbsps olive oil
4 salmon fillets, 6oz each, skin on
2 tbsps Dijon mustard
2 tbsps olive oil

Pre-heat the oven to 400F.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp of salt and 1/2 tsp of pepper. Drizzle with olive oil and stir to mix well. Set aside.

Place the salmon fillets, skin side down on a board and coat the top of the fillets generously with Dijon mustard. Sprinkle generously with salt and pepper then press the panko mix thickly on top of each fillet.

Heat the remaining olive oil in a skillet till very hot. Add the salmon fillets, skin side down and sear for 3-4 mins, without turning, to brown the skin.

Transfer the pan to the oven and cook for 8-10 mins until the panko is nicely golden brown. Remove and serve hot or at room temperature.

Served here with Spring Vegetable Ragout.

Serves 4