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–+ servings
Parmesan Crusted Salmon

Parmesan Crusted Salmon: Quick, Easy, and Irresistibly Tasty

This Parmesan Crusted Salmon is a low-carb dish that's quick, easy, and delicious, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 1 minute
Total Time 23 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 fillet Whole Wild Salmon Fresh or well-thawed for optimal taste
For the Topping
  • 1 cup Plain Breadcrumbs Use panko for added crispiness or gluten-free options
  • 1/2 cup Parmesan Cheese (grated) Can substitute with Pecorino Romano or nutritional yeast for dairy-free
  • 2 cloves Garlic (minced) Fresh garlic preferred
  • 1 tablespoon Thyme (finely chopped) Can substitute with parsley or dill
  • 1 tablespoon Chives (finely chopped)
  • 1/4 cup Melted Butter Olive oil can be used as a lighter option

Equipment

  • Oven
  • baking sheet
  • Aluminum foil or parchment paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (204°C) and prepare a baking sheet with aluminum foil or parchment paper.
  2. Place the salmon fillet skin-side down on the prepared baking sheet, ensuring it is at room temperature.
  3. In a bowl, combine breadcrumbs, grated parmesan, minced garlic, thyme, and chives. Drizzle melted butter, season with salt and pepper, and mix until crumbly.
  4. Spread the topping mixture evenly over the salmon fillet and gently press down to adhere.
  5. Bake the salmon in the preheated oven for 10-12 minutes, until it flakes easily with a fork and the topping is golden brown.
  6. Allow the salmon to rest for a minute before serving, then enjoy with your choice of sides.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 10gProtein: 32gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 580mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 3 months. Thaw before reheating.

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