INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley
4 (6-oz) salmon fillets
1 lemon, for serving

Directions

• Preheat the oven to 450°F and set an oven rack in the middle position.
• Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley, and remaining ¼ teaspoon salt.
• Spoon the honey-mustard mixture evenly over the salmon. (Don't worry if it drips down the sides a little.)
• Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
• Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon.  (To remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) 
• Garnish with parsley and lemon.

This roasted halibut is another tasty and easy recipe.
You will find the chopped walnuts, herbs, and panko to be a crisp, flavorful coating for the halibut fillets. Makes 6 servings

You can interchange parsley and basil or use both.  In fact, this recipe is almost as tasty without herbs, so don't let that stop you if you don't have any.

Ingredients
Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts 
1/2 cup panko (Japanese breadcrumbs) 
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
6 8-ounce halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

​Directions:
Preheat oven to 450°F.
Spray rimmed baking sheet with nonstick spray.
Mix nuts, panko, and herbs in small bowl; sprinkle with salt and pepper.
Brush each fish fillet with 1 tablespoon melted butter
Sprinkle with salt and pepper.
Place fish on prepared baking sheet and sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
Roast fish until just opaque in center, about 8 minutes. Transfer fish to plates; garnish with lemon wedges.