BAKED SALMON WITH A CRANBERRY CRUST

1 Tbsp. olive oil for oiling a baking sheet
4 6-oz. salmon filets
¾ c. Panko
¼ c. dried cranberries, chopped
¼ c. scallions, white only, chopped
3 Tbsp. unsalted butter, melted
2 Tbsp. chopped fresh thyme
2 tsp. lemon zest
Salt and pepper to taste

Preheat oven to 375 degrees. Oil the baking sheet.

1. Sprinkle the salmon filets with salt and pepper.
2. In a bowl, combine the Panko crumbs, cranberries, scallions, 2 tablespoons melted butter, thyme and lemon zest. Season with salt and pepper.
3. Transfer the Panko to a paper plate or wax paper, press onto the flesh side of the salmon, dividing the mixture evenly.
4. Place the filets, skin-side down, on the baking sheet. Drizzle with the remaining butter.
5. Bake until the topping is golden and the salmon is just opaque in the center, about 20 minutes.