PANKO-CRUSTED SALMON (Barefoot Contessa)

We decided to make this for dinner at the last minute because we wanted to try out a new cookbook and were planning to have salmon. In less than 20 minutes we were feasting on a delicious and beautiful meal that could have easily been served in an upscale restaurant. We even impressed ourselves!

4 (6oz) salmon fillets)
2/3 c panko
2T fresh parsely, minced
1T lemon zest
salt and pepper
2T good olive oil
2T dijon mustard
2T canola oil

Preheat oven to 425*.  In a small bowl mix panko, parsley, lemon zest, s&p, and olive oil.  Stir to combine. Heat canola oil in a 12in cast iron skillet or other heavy duty pan over med-high heat.  Spread dijon mustard on the top of salmon fillets.  Top generously with panko mixture and press down.  Sear salmon in skillet for 3-4min.  Place pan in oven for 5-7 min.  Remove from oven.  Cover with foil and let rest for 5-10min.  (Can top with fresh lemon juice when serving.)