Preheat over to 400° Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1/4 teaspoon of the thyme. In another bowl, mix the panko with the remaining 1/4 teaspon of thyme, olive oil, parsley, and paprika.
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
Roast the salmon for 12 to 14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
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|Serving Size: 1 Recipe (83g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 65 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 531.5mg||18 %|
|Potassium 186.6mg||5 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 48.9g|
|Protein 9.9g||14 %|
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Calories per serving: 318
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