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1-1/4 pounds salmon fillet
1/8 teaspoon pepper plus 1/4 teaspoon pepper
1 teaspoon olive oil
1 small onion, finely chopped
2 tablespoons minced fresh parsley
1-1/2 cups panko (Japanese) bread crumbs, divided
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon hot pepper sauce, optional
2 egg whites, lightly beaten
Cooking spray
SAUCE:
1/4 cup reduced-fat plain Greek yogurt
1 teaspoon snipped fresh dill
3/4 teaspoon lemon juice
1/4 teaspoon capers, drained and chopped
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1st Keep
 Jen
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