Salmon in Panko with Lemon-Caper Sauce

ingredients:
• salmon fillet
• 3/4 cup panko breadcrumbs
• 1 teaspoon lemon zest
• salt, pepper
• 1 tablespoon Provence herbs
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• Yogurt-Lemon Sauce:
• 100g natural yogurt
• Capers in oil OLE!
• 2 teaspoons Dijon mustard
• 2 garlic cloves
• 2 tablespoons lemon juice + 2 teaspoons lemon zest
• salt, pepper

Wash the fillet thoroughly and cut it into two smaller pieces. Spread a thin layer of mustard on top. Sprinkle with salt and pepper. Set aside.
Mix panko with Provence herbs, lemon zest, salt, and pepper. Add olive oil and stir.
Press the panko mixture onto the top of the fish. Bake for 15-20 minutes at 200°C.
You can also fry the fish instead of baking it.
While the fish is baking, make the sauce—blend all the ingredients except the capers until smooth. Add the capers.
Serve the fish warm with the sauce. Sprinkle with herbs and chili flakes.