Lemon and Parmesan Encrusted Salmon

I successfully made my first salmon this past Sunday! I was nervous, especially since I bought the frozen kind (which ended up being about 1/3 of the fresh price), but I don't think I would have been able to tell the difference. The smell of the fish was fishy before cooking, but that quickly went away. Here is a simple recipe for a very yummy fish--thanks to Betty Crocker (I changed it a little bit).

Ingredients:
1 salmon fillet, 1 1/2 pounds
2 Tbs. butter, melted
1/4 tsp. salt
3/4 C Italian bread crumbs
1/4 C grated parmesan cheese
2 tsp. grated lemon peel
1 Tbs. lemon juice
1/4 tsp. dried thyme leaves

Directions:
1. Heat oven to 400. Spray cookie sheet with cooking spray.
2. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
3. Mix bread crumbs, cheese, lemon peel, lemon juice and thyme in small bowl. Stir in remaining butter. Pres bread crumb mixture evenly on salmon.
4. Bake uncovered 15-20 minutes or until salmon flakes easily with fork. Serve immediately.

Fabulous with Parmesan and Basil Orzo

4-6 servings.