Preheat oven to 400°F.

Combine the Pablo, olive oil and herbs (I used thyme) in a pan and heat on medium until Panko is toasted.

Cut salmon into strips.

Put flour and egg into shallow bowls separately.

Start by dipping salmon pieces into flour.

Then the egg.

Then the Panko.

Line up on a baking dish.

Pop them in the oven for 25 minutes.

Serve with cocktail sauce, tartar sauce, or ketchup!