Ingredients:

  • 4 (6-ounce) salmon fillets, skinless
  • 1 cup panko breadcrumbs
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, combine panko breadcrumbs, parsley, dill, garlic powder, onion powder, salt, and pepper. Drizzle olive oil over the mixture and stir until well combined.
  4. Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
  5. Press the herb mixture onto the top of each salmon fillet, ensuring an even coating.
  6. Bake for 15–20 minutes, or until the salmon flakes easily with a fork and is cooked through (internal temperature should be 145°F or 63°C).
  7. In a bowl, whisk together Greek yogurt, lemon juice, dill, Dijon mustard, and season with salt and pepper to taste.
  8. Plate the salmon, drizzle with lemon-dill sauce, and garnish with additional fresh herbs as desired.