Instructions

1. Preheat oven to 375* F.
2. Place fillets on a rimmed baking sheet and set aside.
3. Combine panko, wheatgerm and tarragon in a small bowl. Add the melted butter and mix until the breadcrumbs are well coated; set aside.
4. Combine Dijon mustard and maple syrup in a small bowl.
5. Season the fillets with salt and pepper to taste then coat the fillets evenly with the Maple Mustard.
6. Sprinkle the fillets evenly with the panko topping.
7. Place in center of oven and bake until the salmon is opaque and flakes easily with a fork – 12 – 15 minutes.
8. Serve immediately.