Simplicity. That’s what I’ve been after recently. I dream of nothing more than coming home to a clean, decluttered house, where all the kids’ toys are placed away neatly, the dog has magically learned to behave himself around guests, and — above all else — the skylight in our master bath has stopped leaking.
But alas, things don’t always go the way we’d hoped.
There are toys scattered throughout practically every room in our house, our 12 lb Maltese-Yorkie is still barking at leaves as they blow by, and my sweet little 1.5 year old daughter has just face planted into a puddle of water in our bathroom.
Welcome to adulthood.
At the end of a crazy day (of which there have been many recently — seriously, why is home ownership so exhausting and financially draining?), I turn to simple, quick meals to turn my mood around.
And I suppose also because I don’t have the energy to put together anything too fancy…
Don’t be skeptical of the mayo on this salmon. If you’ve ever had tartar sauce with seafood, then you know how delicious the two can be together.
Here the mayo acts as a binding ingredient for the panko. The lemon zest, however, is my favorite part. While the mayo keeps the salmon incredibly moist (I mean, it’s salmon, so unless you cook it way too long it should remain pretty moist as is), the lemon zest brightens the whole dish up. You could use lemon juice if you’d like, but the zest has a stronger, more vibrant flavor. So, so delish.
Moist, lemony salmon, crispy potatoes, and sautéed snap peas (a special request by my son). If it weren’t for the countless calls to contractors and roofing companies, I’d say this Tuesday wasn’t too bad at all.
Ingredients
- 2 to 3 pounds salmon fillets
- 1/3 cup mayonnaise
- 2 1/2 tablespoons minced fresh dill
- 2 teaspoons lemon zest (from 1 large lemon)
- 1/2 teaspoon salt
- 1/3 to 1/2 cup panko bread crumbs
Instructions
- Heat the oven to 425°F. Grease a baking dish (or 2, if necessary) and lay the salmon fillets skin-side down inside. Pat the salmon fillets dry with a paper towel.
- In a small bowl, mix together the mayonnaise, minced dill, lemon zest, and salt. Spoon the mayonnaise mixture over the salmon, using the back of the spoon to spread it evenly and coat the surface of the salmon. Sprinkle the panko crumbs generously over top.
- Bake for 10 to 15 minutes, or about 4 minutes for every 1/2-inch of thickness, until the salmon is just under done. Run the salmon under the broiler to toast the panko and finish cooking. The dish is ready when the panko is golden, the crust is bubbling, and the salmon flakes easily with a fork.
- Serve hot or room temperature. Do not refrigerate since the panko will lose its crispness. (I definitely put leftovers in the refrigerator -- thought it was still fine the next day.)
