Crusted Lemon Salmon with Oven Fries
Serving Size / Yield
- For salmon:
- 1 lb. salmon filet
- 1 Lemon (2 Tbs. lemon zest, 1 Tbs. lemon juice)
- 1 C. panko bread crumbs
- ½ tsp. dried thyme, divided
- Salt to taste
- Pepper to taste
- For fries:
- 2 large baking potatoes, peeled
- 2 Tbs. canola oil
Preheat oven to 450 degrees. Peel potatoes into ½ inch sticks. Spray baking sheet with non-stick cooking spray. Lay potatoes flat on baking sheet. Brush with oil and sprinkle desired amount of salt. Cook for 35-40 minutes or until golden brown.
Grease baking dish with butter or non-stick cooking spray. Rub salmon with salt and pepper to taste. Place salmon skin side down in the baking dish. In a small mixing bowl, combine lemon zest, bread crumbs, and thyme. Using a spoon, scoop the bread crumb mixture onto the salmon filets. Press bread crumbs gently with the spoon or your hand to stick to fish. Bake for 12-15 minutes. Once baked, squeeze lemon juice on top. Garnish with remaining thyme. Serve warm with fries.