INGREDIENTS

2 Salmon Filets

1 cup Panko

1/2 cup Fresh Parm

2 tbsp Dried Dill

½ tsp Salt

1 tbsp Pompeian Robust Extra Virgin Olive Oil

Rice for serving, optional

 

For the sauce:

½ cup Greek Yogurt

Juice of half lemon

1 tbsp Pompeian Robust Extra Virgin Olive Oil

Fresh Dill, salt and pepper to taste

 

PREPARATION

  1. Combine panko, parmesan cheese, dried dill, salt in a bowl and mix
  2. Pat salmon dry
  3. Lightly coat salmon in Pompeian Robust Extra Virgin Olive Oil
  4. Press salmon into panko mixture until fully coated
  5. Stir Fry for 9 minutes (or Roast for 10-15)
  6. While salmon is cooking, combine all sauce ingredients and whisk together
  7.  Once salmon is done, lightly pour sauce over salmon

featured products

spray-olive

Other Recipes