The Corporate Cookbook

About This Recipe:

Now that the holidays are officially over and the start of a new decade has begun, it’s time for some quick and light dinner recipes. Salmon is usually a crowd pleaser as far as seafood goes, and baked salmon is super healthy and easy to prepare. 

If you wanted to make this dish even leaner, you could scale back on the breadcrumbs, or completely take it out. There’s enough flavor from the lemon and herbs that it would still be delicious without the breadcrumbs. 

I like to serve my salmon with roasted baby potatoes and asparagus, and lots of extra lemon on the side. 

Enjoy!

Ingredients (4 servings)

-1.25 lbs salmon fillet
-2 tbls lemon juice

Breadcrumb Mixture

-1/2 cup breadcrumbs
-1/4 cup fresh parsley, finely chopped
-4 garlic cloves, minced
-1 tsp crushed red pepper flakes
-1 tsp dried thyme
-2 tbls lemon juice
-2 tbls olive oil
-Salt and pepper

Instructions (30 minutes) 

1. Take the salmon fillet and cut into 4 portions. Place onto a well oiled aluminum lined baking sheet. Then make a long slit in the middle of each fillet and pour the lemon juice over the top.
2. In a small bowl, mix all of the breadcrumb ingredients. Press the mixture on top of the salmon in an even layer and into the slits. 
3. Bake for about 14-16 minutes at 425 degrees F depending on how thick your salmon fillets are. 
4. Serve with your favorite vegetables and sides. For roasted asparagus, bake at 425 degrees F for 20 minutes, and for roasted potato wedges, bake at 425 degrees F for 50 minutes.