Lemon Parmesan Crusted Salmon
Salmon baked with a crunchy lemon parmesan topping.
Servings: 2
Ingredients
- Two 6-8 ounce salmon filets
- 1/2 cup of breadcrumbs
- 1/2 cup of parmesan, grated
- 1 tablespoon of fresh parsley, finely chopped
- 1 teaspoon of lemon zest
- 1/2 teaspoon of garlic powder
- salt and black pepper
- 2 tablespoons of olive oil
- 1 large egg
- 2 tablespoons of fresh lemon juice
Instructions
- Preheat your oven to 425 degrees
- In a shallow bowl, combine 1/2 cup of breadcrumbs, 1/2 cup of finely grated parmesan, 1 tablespoon of finely chopped parsley, 1 tablespoon of olive oil, 1 teaspoon of lemon zest, 1/2 teaspoon of garlic powder and a pinch of salt and black pepper
- Whisk a large egg in a separate shallow bowl and season with a pinch of salt and black pepper
- Dry the salmon filets with paper towels
- Dip all sides of the salmon into the whisked egg and allow excess to drip back into the bowl
- Transfer the egg dipped salmon into the breadcrumb mixture and coat on all sides
- Set the coated salmon onto a baking sheet and repeat the process with the second filet
- Press some of the remaining bread crumbs over the salmon filets and drizzle the remaining tablespoon of olive oil lightly over each filet
- Bake the salmon for 12-16 minutes in a 425 degree oven (depending on their thickness and your desired level of doneness)
- Drizzle the crispy filets with fresh lemon juice and enjoy immediately