4 tbsp Dijon mustard
4 tbsp lingonberry sauce or jam
1 cup Panko crumbs
2 tbsp fresh thyme, chopped
4 salmon fillets, about 6 oz. each
2 tsp olive oil
salt and pepper
Preheat oven to 375ºF. In a small bowl, combine Dijon mustard and lingonberry sauce, set aside. In a shallow dish, combine panko crumbs and fresh thyme, season with salt and pepper. Line a baking sheet with aluminum foil.