4 (6 oz) skin-on salmon fillet, fresh or frozen (thawed)
Olive oil cooking spray
Instructions
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
In a small bowl, combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper; whisk to combine.
In a shallow bowl, combine panko, walnuts, and oil with a fork until well-combined.
Spread the mustard mixture over the flesh side and gently dunk into the panko mixture, pressing to adhere. Place on the baking sheet panko sides up and lightly mist with cooking spray.
Bake for 10-12 minutes, depending on thickness. Serve immediately.