Description
A speedy, flavorful salmon dinner with a golden, crunchy Parmesan topping — ready in about 25 minutes. Simple pantry ingredients coat a tender fillet for an elegant weeknight meal that pairs beautifully with veggies or grains.
Ingredients
- 1½ lb salmon fillet (skin on or off)
- 2 Tbsp olive oil
- ¼ cup finely grated Parmesan cheese
- 1 Tbsp fresh lemon juice
- 1 tsp dried parsley (or 1 Tbsp chopped fresh)
- ½ tsp garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
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Pat the salmon dry with paper towels and place it on the prepared sheet, flesh side up.
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Drizzle the fillet with the olive oil and lemon juice, rubbing them gently over the surface so the fish is evenly coated. Season lightly with salt and pepper.
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In a small bowl, stir together the grated Parmesan, dried parsley, garlic powder, and a pinch more salt and pepper until evenly combined.
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Press the cheese mixture firmly onto the top of the salmon so it forms an even crust. A little pressure helps it adhere and brown nicely.
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Roast in the preheated oven for 12–15 minutes, depending on the thickness of the fillet, until the cheese turns golden and the salmon flakes easily with a fork.
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Remove from the oven and serve right away with lemon wedges and your favorite sides.
Notes
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Color boost: Add a pinch of smoked paprika to the cheese mix for warmth and color.
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Herb swap: Use chopped fresh dill or basil in place of parsley for a different aromatics profile.
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Extra crunch: Stir a tablespoon of panko into the Parmesan for an even crispier topping.
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Serving ideas: Serve with roasted asparagus, a simple green salad, or lemon-herb quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 70 mg