While Alex will happily eat almost anything I make, there’s one protein he just can’t get behind: salmon. He hates the smell while it cooks and finds it too fishy overall. I, on the other hand, love salmon – so when the craving strikes, I’ll typically make it on my lunch break while he’s at work.
One of my favorite ways to enjoy it is Ina Garten’s Panko-Crusted Salmon – a classic for a reason! Salmon fillets are brushed with Dijon, then topped with a mixture of panko breadcrumbs, parsley, and lemon zest.
You start on the stovetop, heating a cast iron pan and cooking the salmon skin side down to brown the skin, before a quick roast in the oven to cook the fish through and crisp up the panko.
It’s flaky, flavorful, and the definition of low effort, high reward. I usually pair it with a roasted green vegetable that can be cooked in the same oven (like broccolini) to complete the meal.
Book: How Easy Is That, page 152
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 35 minutes
Store-Bought Is Fine: Panko
Recipe on BarefootContessa.com
