We love the recipes and photos on her blog, so we asked Ashley to allow us to publish some, and she kindly agreed.
As Ashley says about this one, it’s “Another quick and healthy weeknight recipe for two.”
Of course, just multiply the ingredients as desired to feed a larger table.
Cook time 20 minutes
Ashley Baquero, author of "The Quick and Dirty Cook" blog
1 cup Panko breadcrumbs
1 lemon, sliced, optional
Serving suggestion: steamed broccoli or roast asparagus; brown rice.
Wine suggestion: Light, fresh Pinot Grigio.
Preheat oven to 450 F.
Line a baking sheet with foil and place salmon on sheet.
Season with salt and pepper and spread top of fillets with a generous amount of Dijon mustard.
Mix crumbs and a generous amount of chopped parsley in a bowl and top fillets with breadcrumb mixture. Press gently to adhere. Drizzle with olive oil.
Roast until salmon is cooked through, about 10 minutes. Try not to overcook your salmon!
Serve immediately with sliced lemon.