Breaded Salmon With Lemon Cream Sauce Recipe

Preheat oven to 400 degrees F/200 degrees C.

In a pan on medium heat, lightly coat the bottom fo the pan. Add then spread out bread crumbs in a layer, tossing until golden brown. Transfer to a bowl. 

Add butter and stir in Parmesan cheese, parsley, zest and season to taste with salt and ground black pepper. Set aside. 

Place salmon fillets on a baking tray with parchment paper. Spread a thin coating of mustard on each salmon then sprinkle panko mixture over the top of each. 

Bake for 20 minutes, or until desired doneness. Remove from oven and serve with arugula and lemon cream sauce. 

Make the Lemon Cream Sauce: Place fish stock in a small saucepan and bring to boil. Simmer until reduced by 3/4. 

Lower heat. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened. Adjust salt, pepper, and lemon juice to taste. Let cool to warm. Serve at room temperature.