| 4 | Salmon fillets (4oz each), skin removed |
| 1t | Lime or lemon juice |
| 1/2 cup | Panko (Japenese bread crumbs, available in Asian food aisle) OR dry bread crumbs |
| 1/4 cup | Flaked sweet coconut |
| | Salt and freshly ground pepper |
| | Cooking spray |
Preheat oven to 425 F. Place salmon fillets on a nonstick baking pan. Brush juice onto salmon. In shallow dish, combine bread crumbs, coconut, salt, and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.