Baked Salmon with Coconut Crust

Ingredients

• 0.5 cup substitute bread crumbs dry (Japanese bread crumbs, available in the Asian food aisle)
• 1 tablespoon juice of lemon 
• 16 ounce salmon fillet skinless
• 4 servings salt and pepper freshly ground to taste
• 0.3 cup coconut or sweetened flaked

Equipment

• oven
• baking pan
• broiler

Directions

1. Preheat oven to 425 degrees.
2. Place salmon fillets on a non-stick baking pan.
3. Brush juice on salmon.
4. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan.
5. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
6. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.