Description
A rich, garlicky salmon dish with a golden parmesan-breadcrumb crust. Moist fish is balanced by a herby, crunchy topping of parsley, lemon zest, and olive oil for a vibrant international main course.
Ingredients
4 (6-ounce) skinless salmon fillets
1 cup grated Parmesan (substitute Pecorino or Manchego)
1/2 cup breadcrumbs (use gluten-free or crushed nuts)
3 cloves garlic, minced (use 1 tsp powder if needed)
2 tbsp finely chopped parsley (substitute dill or basil)
1 tbsp lemon zest (add 1 tsp juice for tang)
1 tbsp olive oil (substitute avocado oil)
1/2 tsp salt (reduce to 1/4 tsp if fish is salty)
Black pepper, to taste (prefer fresh grind)
Instructions
Preheat oven to 400°F (200°C) with rack in middle position
Line a baking sheet with parchment paper
Place salmon fillets on sheet with 1-inch spacing
Pat fillets dry with paper towels
In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, lemon zest, salt, and pepper
Drizzle olive oil into mixture; stir until evenly moistened
Spread crust mixture evenly over salmon fillets
Bake for 25 minutes or until crust is golden and fish flakes easily
Notes
Use parchment paper for easy cleanup
Space fillets to ensure even browning
Patting fillets dry prevents steaming
Fresh lemon zest enhances brightness
Panko crumbs create crispier texture
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 1g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg