A favorite week night dinner, Honey Chipotle Crusted salmon with seared romaine head.
Simply mix panko crumbs with honey salt pepper and chipotle to taste. Add a little oil to make a slight paste and coat the salmon filet. Bake at 400 until flakey, but still pink.
For the romaine head, heat a skillet on high, add just enough oil to cover the pan and put the cut side down until toasted. I like to flip it for a little flavor on both sides.