Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.
This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.
Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!
4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey and garlic.
In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
Drizzle olive oil over mixture then toss to evenly coat.
Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
Serve warm with lemon wedges (from zested lemon) if desired.
You can find complete recipes of this Panko Crusted Honey Mustard Salmon in cookingclassy.com
Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection! This is a meal the entire family will love!
Hey everyone! Chelsea back from chelseasmessyapron.com. We are a huge fan of chicken tenders and breaded chicken so I’m excited to be sharing one of my family’s favorite recipes here on The Recipe Critic!
The “special ingredient” in these tenders is the Panko. Instead of breadcrumbs or just flour I use panko. Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. I definitely prefer panko to regular breadcrumbs because of its lighter and more delicate texture.
It results in a more crispy and crunchy end product than breadcrumbs. Especially when you are baking chicken instead of frying; the panko makes a huge difference! To try our absolute FAVORITE dipping sauce for these tenders.
1 and ¼ pounds boneless skinless chicken tenders
½ cup white flour
Salt and Pepper
6 tablespoons olive oil or melted butter
3 teaspoons minced garlic
1 teaspoon dried basil
¼ teaspoon paprika
1 cup Panko
⅔ cup freshly grated Parmesan cheese
3-ingredient delicious chicken dipping sauce
Trim the fat from the tenders.
Preheat the oven to 400 degrees F.
Set out three bowls. Fill one with the white flour, about ¼ teaspoon pepper, & about ½ teaspoon salt. Stir,
Fill the next bowl with the olive oil or butter and minced garlic. Stir.
Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
Place the tenders on the sheet and then place in the oven.
Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the
This recipe is one of my favorite ways to eat carrots. Roasting them with the olive oil, parmesan, and garlic turns an ordinary carrot into something extraordinary. You can turn any carrot-haters into carrot-lovers with this recipe. Seriously. They are that good. And so easy to make!
Whenever I make a batch of these roasted parmesan carrots, I find myself snacking on them the rest of the night. I’m telling you… if you haven’t ever tried roasted carrots, you need to. My kids gobble them right up.
These make a great side dish to any meal! They would also be a nice addition to your Thanksgiving menu.
4-5 cups baby carrots
1/4 cup olive oil
4 cloves (2 teaspoons) minced garlic
3 Tablespoons grated parmesan cheese
1 to 2 Tablespoons panko bread crumbs, optional
3/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper, more to taste
Chopped parsley, optional
Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.