About This Recipe:
Baked salmon is an easy and quick weekday dinner, and this herb crust topping will forever change the baked salmon game. I can’t imagine having salmon without lots of citrus, and if you are the same way, this recipe is perfect for you. The combination of the breadcrumbs, garlic, herbs, and lemon, creates the most flavorful topping for the salmon. I prefer love this salmon with roasted asparagus and basmati rice, but it would also be great on top of a salad for a healthy lunch.
Enjoy!
Ingredients (4 servings)
-1.5 lbs salmon fillet
-Optional side: roasted asparagus & basmati rice
Breadcrumb Mixture
-2/3 cup panko breadcrumbs
-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, lined baking sheet and make a long slit in the middle of each fillet. Season with salt and pepper.
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 