2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon canola oil
2 teaspoons chopped fresh thyme
1 teaspoon Dijon mustard
2 tablespoons plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons 2% reduced-fat milk
1 teaspoon red wine vinegar
How to Make It
Preheat oven to 450°F.
Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.
Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.
Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish.