Salmon

1. Preheat the oven to 425 degrees.
2. In a small bowl, mix together the panko, parsley, lemon zest. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
3. Generously brush the top of the salmon fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko stick to the fillets.
4. Heat the vegetable oil over medium-high heat in a skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets and sear on both sides 2-3 minutes.
5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.

Dijon Cream Sauce

1. While the salmon is in the oven, heat a smaller skillet over medium high heat. Add your butter and chopped onions. Saute the onions until they start to turn translucent.
2. Add 1 tablespoon flour and stir in. Allow to cook for 1 minute. Whisk in the white wine, cook until reduced by half.
3. Whisk in the chicken broth, dijon, and heavy cream. Reduce until the sauce is slightly thickened, about 3 minutes. Salt and pepper to taste.
4. Serve on top of salmon fillets and garnish with chopped fresh parsley