Parmesan and Parsley Crusted Salmon
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Source & History
I found this one at the same time as the Blackened Salmon one. This one is good to use with any type of fish fillets, not just salmon. It's a favourite, too.
Notes
- I just used baking paper on the tray and no oil.
- It says to use a food processor to combine the topping ingredients, but I don’t - I just use my hands.
- Author
- Aileen Sorohan
Ingredients
- 4 salmon fillets without skin & bone
- 2/3 cup breadcrumbs fresh white
- 2 tbsp fresh parsley chopped
- 1 1/2 tbsp lemon juice (juice of 1/2 lemon)
- 1 tbsp olive oil
- 40 grams parmesan cheese grated
- 200 grams salad leaves to serve
Instructions
- Preheat oven to 200C or 180C fan.
- Spray a non-stick tray with cooking oil.
- Season the salmon with salt & pepper and place on prepared tray.
- Combine breadcrumbs, parsley, lemon juice, olive oil and parmesan cheese.
- Divide the bread crumb mixture into 4 and pile on each of the salmon fillets. Bake for 10-12min, until salmon is cooked through and top is golden.
- Serve with salad leaves.