Herb Crusted Salmon with Roasted Lemons
Ingredients
- ¼ cup panko (Japanese breadcrumbs)
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon chopped dill, tarragon, or chives (optional)
- 1 tablespoon plus 1 teaspoon olive oil
- 1 3-pound salmon fillet, skin on, small bones removed
- ¼ cup Dijon mustard
- Coarse salt and ground pepper
- 2-3 lemons, quartered, seeds removed
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