Salmon with Parmesan crust
15
12
4
No
Ingredients
- 125 ml (1/2 cup) of Panko breadcrumbs
- 60 ml (1/4 cup) of grated Parmesan
- 15 ml (1 tablespoon) of chopped fresh dill
- 15 ml (1 tablespoon) of melted butter
- 4 salmon fillets of 150 g (1/3 pound) each
- 15 ml (1 tablespoon)of chopped fresh parsley (optional)
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- Mix breadcrumbs with Parmesan, dill, melted butter, and, if desired, parsley.
- Salt and pepper salmon fillets, then garnish with Parmesan mixture. Lay slàalmon fillets over a cooking sheet covered with parchment paper.
- Oven bake for 12 to 15 minutes, until salmon is cooked and the Parmesan crust lightly browned.
Chef’s note
Idea for accompaniement: Tomatoes and leeks sauté
- Heat 30 ml (2 tablespoons) of olive oil in a large pan at medium heat. Cook 1/2 minced red onion and 1/2 finely minced leek for 4 to 6 minutes. Add 10 ml (2 teaspoons) of chopped garlic and 5 ml (1 teaspoon) of chopped thyme. Continue cooking for 1 minute.
- Pour 60 ml (1/4 cup) of white wine and let simmer at medium heat until liquid reduces entirely.
- Add 8 diced in four cherry tomatoes and stir lightly. Salt and pepper.
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