INGREDIENTS
2 Salmon Filets
1 cup Panko
1/2 cup Fresh Parm
2 tbsp Dried Dill
½ tsp Salt
1 tbsp Pompeian Squeeze Robust Extra Virgin Olive Oil
Rice for serving, optional
For the sauce:
½ cup Greek Yogurt
Juice of half lemon
1 tbsp Pompeian Squeeze Robust Extra Virgin Olive Oil
Fresh Dill, salt and pepper to taste
PREPARATION
- Combine panko, parmesan cheese, dried dill, salt in a bowl and mix
- Pat salmon dry
- Lightly coat salmon in Pompeian Squeeze Robust Extra Virgin Olive Oil
- Press salmon into panko mixture until fully coated
- Stir Fry for 9 minutes (or Roast for 10-15)
- While salmon is cooking, combine all sauce ingredients and whisk together
- Once salmon is done, lightly pour sauce over salmon
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