Baked Salmon with Parmesan Herb Crust

Directions

1Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Place the salmon filet skin side down on the prepared baking sheet. Use a paper towel to blot the salmon dry, absorbing as much moisture as you can.

2Combine the panko breadcrumbs, Parmesan cheese, parsley, chives, garlic, thyme and lemon zest in a small bowl and stir to combine.
Combine the melted butter and fresh lemon juice in a small bowl and stir to combine.

3Brush half of the butter mixture on top of the salmon.

4Stir the remaining butter mixture into the panko mixture.

5Spoon the panko mixture onto the salmon and press firmly to coat all of the salmon.

6Cook the salmon for 20 to 25 minutes or until the salmon flakes easily and reads 145°F in the center with a meat thermometer.

7If the crust begins to get too brown, you can tent the salmon with foil, reduce the temperature to 400°F for the remaining cooking time and/or move the salmon to a lower rack.
Remove the salmon from the oven and allow it to rest for 3 to 5 minutes before serving with lemon wedges and minced parsley if desired.