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1/3 cup panko bread crumbs
1 tablespoon minced fresh parsley
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
2 (6- to 8-ounce) salmon fillets, skin on
1 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
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1st Keep
 jenngray
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