Lemon Pepper Salmon + Giveaway!

The kind folks at MyBlogSpark and Progresso (General Mills) recently sent me a new cookbook and a box of lemon pepper flavored panko to test out. They also sent me one to give away to a reader!

The cookbook is fantastic! I don’t know that I was ever specifically a Michael Chiarello fan, but this cookbook has tons of delicious, flavorful recipes that I am dying to try!

Additionally, I couldn’t wait to try the lemon pepper panko. My biggest complaint about panko is it always seems a little…well..bland. And I LOVE all things lemon pepper, so how could this go wrong?!

I did, however, cop out on making an original recipe, and instead made the lemon pepper salmon, which is listed on the back of the box.

It was delicious! The lemon pepper panko is very flavorful, and it was fantastic on the salmon.

I’m also excited to try it on chicken, pork, and a white fish! πŸ™‚

Lemon Pepper Parmesan-Crusted Salmon

(Progresso)

1 salmon filet, 1 1/4 lb (about 3/4″ thick)

3 tbsp melted butter or olive oil

1/2 cup Progresso Lemon Pepper Panko

1/4 cup grated Parmesan cheese

2 tbsp thinly sliced green onions

Directions

Heat oven to 375 degrees F, and spray a baking dish with cooking spray

– Place the salmon skin side down and brush with 1 tbsp butter

– In a small bowl, mix the bread crumbs, cheese, onions and remaining 2 tbsp butter; press evenly over the salmon

– Bake 15-25 minutes or until salmon flakes easily with a fork

Giveaway Instructions!

You can win a package just like the one I received; with the cookbook and a box of lemon pepper panko, courtesy of General Mills and MyBlogSpark!

To enter: Leave a comment below — what’s the best new dish you’ve tried recently??

Deadline: Friday, November 19 at 8:00 pm EST

I will draw one winner Friday evening and post the winner here πŸ™‚


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7 Responses to “Lemon Pepper Salmon + Giveaway!”

  1. Maureen Says:

    I actually had some coconut fried shrimp. While I love shrimp I had not tried this version and it was very good.

  2. The Nifty Foodie Says:

    This fried eggplant pasta dish at a restaurant. It was covered in a seafood cream sauce. Very decadent, but worth it!

  3. Brenda Brown Says:

    Your shephards pie is amazing!! Can’t wait to try the white chicken chili.

  4. Katie @ Health for the Whole Self Says:

    WOO HOO! The best new dish I recently tried was a slow cooker Moroccan stew. πŸ™‚

  5. tiffany Says:

    The best new dish I’ve tried recently is caramelized onion dip. It was amazing.

  6. Lori Says:

    Looks fantastical! What’s the difference between Panko breadcrumbs and… non-panko breadcrumbs?

    • kellycooks Says:

      Panko breadcrumbs are a japanese-style breadcrumb and are a coarser cut of crumb. It makes anything you bread in it crunchier than regular breadcrumbs! It’s also made with bread with no crust…so it’s ALL breadcrumb, no crust. It’s commonly used to fry foods and get a crunchier coating, but it can also be used in baking meats and can also be used like regular breadcrumbs as a binder in things like crabcakes or meatballs.

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