Panko-Crusted Baked Salmon

Ingredients

• 4 teaspoons extra virgin olive oil
• 4 pieces thickly cut, boneless salmon
• Salt and pepper to taste
• 2 Tbsp honey mustard or sweet-hot mustard
• 2 teaspoons chopped fresh thyme
• 2/3 cup panko bread crumbs
• 2 Tbsp chopped Italian parsley
• 1/2 teaspoon Hungarian sweet paprika

Directions

1. Bring your oven up to 400 degrees F, on convection or a standard setting. Place the salmon skin side down on a foil-lined baking sheet, and season it with salt and pepper.
2. In one small bowl, stir the honey mustard together with 1 teaspoon of thyme. Add the panko to another small bowl; stir in the remaining 1 teaspoon of thyme, then the 4 teaspoons of olive oil, followed by the parsley, paprika, and just a little salt and pepper.
3. Use a small spoon to coat the salmon with the mustard mixture, then scatter the panko mixture over the top.
4. Bake for 12-14 minutes, checking at 10, until the salmon feels nearly firm and separates into flakes when nudged with a fork. Serve right away.