Filets of wild salmon are topped with a thin layer of Dijon mustard, fresh lemon zest, a touch of honey and crunchy panko (available GF or without panko and rice for lower carbs). A side of melted butter to drizzle on top comes alongside. Packed in individual servings for convenience. (bag, oven)
Defrost in refrigerator. Preheat oven to 375 degrees. Open the foil packets and place them on a cookie sheet for support, using the foil as a liner for the cookie sheet. Melt your butter and drizzle butter over each filet. Bake the salmon filets 22-26 minutes or until the fish flakes slightly with a fork and an until internal thermometer reads 145F. Serve with a salad or green veggie for a quick and easy dinner.