Italian · Dinner
Baked Salmon with Herb Crust
Salmon fillet topped with a crisp breadcrumb and herb crust of parsley, garlic, lemon zest and Parmesan, baked until the fish flakes and the topping turns golden. Served alongside roasted cherry tomatoes and a drizzle of olive oil, this bake pairs Italian herb flavours with a light, quick oven method.
$8
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
42.3gProtein
22.9gFat
12.8gCarbs
2.6gSugar
1.9gFiber
481mgSodium
121mgChol
5.4gSat Fat
940mgPotassium
180mgCalcium
2.4mgIron
5.2mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Preheat oven to 400°F (200°C) and line a baking tray with parchment. Pat salmon dry and season both sides with salt and black pepper.
2
Build
Mince garlic and grate Parmesan. Mix panko breadcrumbs, chopped parsley, garlic, lemon zest, Parmesan and 1 tsp olive oil until moistened.
3
Roast
Press breadcrumb mixture onto salmon top. Toss cherry tomatoes with remaining oil, scatter on tray, and bake at 400°F (200°C) for 12 to 15 minutes until golden and salmon flakes easily.
4
Plate
Transfer salmon and tomatoes to plate, squeeze over lemon juice, and serve immediately while crust is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 1/2 cup30g panko breadcrumbs
- 4 tbsp4 tbsp parsley
- 2 clove2 clove garlic
- 1 tsp1 tsp lemon zest
- 4 tbsp20g Parmesan
- 3 tsp3 tsp olive oil, divided
- 5.2 oz150g cherry tomatoes
- 1 tsp1 tsp lemon juice
- salt, to taste
- black pepper, to taste
