Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place salmon fillets skin-side down on the prepared baking sheet. If desired, spread a thin layer of Dijon mustard on each fillet.
- In a medium bowl, combine grated Parmesan cheese, breadcrumbs, minced garlic, parsley, lemon zest, salt, pepper, and olive oil. Mix until well combined and crumbly.
- Generously spoon the garlic Parmesan mixture over each salmon fillet, pressing gently to adhere.
- Drizzle a little extra olive oil over the crusted salmon for added moisture and flavor.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the crust is golden brown. Ensure the internal temperature reaches 145°F (63°C).
- Remove salmon from the oven and let it rest for a couple of minutes. Serve with lemon wedges for squeezing.
Nutrition
Notes
Ingredient Swap: I've totally used dried parsley when I'm out of fresh, just remember to use about a third of the amount.
It still adds that lovely herby touch to the crust