Make Panko Salmon With Snap Peas In 20 Minutes

INGREDIENTS

1 1/2 tbsp

Dijon mustard

1 1/2 tbsp

canola mayonnaise

3/4 tsp

kosher salt, divided

1/2 tsp

black pepper, divided

skinless salmon fillets

1/2 cup

whole-wheat panko (Japanese breadcrumbs)

1 tbsp

chopped fresh tarragon, divided

2 tsp

grated lemon rind, divided

2 tbsp

olive oil, divided

2 1/2 cups

sugar snap peas, trimmed

1/3 cup

thinly sliced shallots (about 2 medium)

2 tsp

fresh lemon juice