Crusty Cranberries Baked Salmon

Most of the delicious dishes are easy to implement by using fish fillets. According to some studies, I just know cranberries have a very good health benefit for the body. For that, why not use this small beautiful bright red fruit every day either fresh in the fall or dried throughout the year. The characteristic of sour and sweet blends very well with the fat in salmon and can help reduce everyday stress that we are dealing in our lives. For casual cooking daily, I always look forward to introducing  a new simple dish from which I can contribute some small advice to everyone to pay more attention to food intake. This fruit could contribute to good mental health as well as physical.

 Ingredients:
Two 8 oz. salmon fillets
Juice and zest of one lemon
1/3 cup dried cranberries
1/3 cup chopped green onions
1 tsp salt
1/4 tsp black pepper
1/4 tsp Cayenne
2 garlic cloves
1 tbs low-fat mayonnaise
2 tbs olive oil
1/4 cup fresh chopped parsley and thyme
1/2 cup panko (Japanese breadcrumbs)

Directions:
Preheat oven to 375°.
In a food processor, blend cranberries and garlic. Remove and add green onions (blend a few times).
In a mixing bowl, combine diced cranberries, green onions, garlic, parley-thyme, all the lemon zest and half of the lemon juice, salt, pepper, Cayenne, and mayonnaise. Blend well. Add panko and mix well.
In small bowl, add oil and the rest of lemon juice.
Using a pastry brush, brush fish well on both sides with oil and lemon juice mixture. Divide the cranberries mixture and top over fish. Bake in the preheated oven for 20 minutes or until the topping is golden brown. Serve with steamed vegetables, such as broccoli and asparagus.