About This Recipe:
Baked salmon is one of the easiest and fastest weekday dinners that I can think of. In terms of fish, it is probably the most widely liked type, and honestly does not need too much done to it to taste delicious. I can’t imagine having salmon without some sort of citrus, and this lemon herb crumb topping packs a lot of flavor into the salmon. I prefer this dish with roasted asparagus and rice, but it would also be great on top of a salad or with potatoes.
Enjoy!
Ingredients (4 servings)
-1.5 lbs salmon fillet
-1/2 lemon, juiced
-Optional sides: roasted asparagus and rice
Breadcrumb Mixture
-2/3 cup breadcrumbs (panko or Italian)
-1/4 cup fresh parsley, finely chopped
-4 garlic cloves, minced
-3/4 tsp dried thyme
-3/4 tsp crushed red pepper flakes
-1/2 lemon, juiced
-2 tbls olive oil
-Salt and pepper
Instructions (30 minutes)
1. Take the salmon fillet and cut it into 4 portions. Place the salmon on an 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 together all of the breadcrumb ingredients. Press the mixture into the slits and on top of the salmon in an even layer.
3. Bake at 425 degrees F for about 14-16 minutes depending on how thick your salmon fillets are. Serve with asparagus (roasted at 425 degrees F for about 20 minutes,) and rice, or any other side of your choice!
The Corporate Cookbook 