Parmesan & Herb Crusted Salmon with Lemon Cream Sauce

This recipe pairs perfectly with Kendall-Jackson Vinters Reserve Chardonnay.

For the Salmon

• 1-1/2 lbs Salmon (Alaskan Sockeye or your favorite)
• 2 Tbsp Honey Dijon
• 1 cup Panko breadcrumbs
• 2 Tbsp butter melted
• 3/4 cup Parmesan grated
• 2 Tbsp Italian parsley chopped
• 2 Tbsp chopped dill
• Zest of lemon
• Salt and pepper to taste

For the Lemon Sauce

• 1 Tbsp butter
• 1 shallot finely diced
• 1 garlic clove chopped
• 1 cup heavy cream
• 1 Tbsp honey Dijon
• 1 Tbsp lemon juice
• Salt and pepper to taste

Directions

Spread the honey Dijon over the salmon. Press on the mixture of the panko breadcrumbs, butter, Parmesan, parsley, dill, zest and salt and pepper. Place on a greased baking sheet and bake in a preheated 400 degree oven until the fish is just cooked and the breadcrumbs are golden brown, about 10-15 minutes.

For the sauce: Melt the butter in a small saucepan over medium heat, add the shallots and cook for 1-2 minutes. Add the garlic and cook for 1-2 minutes stirring often. Add the heavy cream, honey Dijon, lemon juice, salt and pepper, and bring to a boil. Reduce heat and simmer for 2 minutes. Serve over the salmon.