For the fish:
1 lb salmon fillets
1 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
1/4 cup egg whites
2 tablespoons Dijon mustard
For the dipping sauce:
3 tablespoons fresh chives, finely chopped
1/3 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
- Preheat oven to 425°F. Slice salmon fillets lengthwise into 3 even strips. Combine bread crumbs and Parmesan cheese in a shallow bowl.
- Whisk egg whites and Dijon mustard until frothy. Dip fish strips into egg mixture (allowing excess to drip off). Coat all sides of fish with Parmesan bread crumb mixture, and press with fingertips to coat evenly. Shake off any excess.
- Spray salmon with cooking spray on all sides. Place salmon on a foil-lined baking sheet. Bake 12–15 minutes and until fish is 145°F (or opaque and separates easily).
- Whisk together chives, sour cream, and mayonnaise. Serve fish with dipping sauce.