Salmon with Parmesan Crust
Servings
2Serving size
4 ounces salmon filetThis recipe can easily be multiplied. The bread crumb mixture will keep well overnight, tightly covered. Leftover salmon makes great sandwiches or topping for salads.
Serve with Low Sodium Thick Cut Yam Fries or Thick Cut Yam Fries
AND
Serve with or Low Sodium Thick Cut Yam Fries or Roasted Potatoes or Thick Cut Yam Fries
AND
Serve with Green Bean and Mushroom Salad or Herbed Zucchini or Mushroom Salad or Parmesan Squash or Zucchini Salad
Ingredients
| 1/2 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs) |
| 1 ounce Parmesan cheese (grated) |
| 1 clove Garlic, raw (minced) |
| 1 Tbsp Fresh basil (chiffonade) |
| 1 tsp. Olive oil |
| 1/2 Tbsp. Balsamic vinegar |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets, skinless) |
Instructions
Add the parmesan, garlic, basil, olive oil and vinegar and process until the mixture is well combined. This will make a moist breadcrumb mixture.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, spread the breadcrumb mixture over the top of the salmon filets.
Place the salmon in the skillet and return the pan to the oven.
Cook for 5 minutes.
Set the oven to broil.
Cook for 3 minutes.
Serve.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Thick Cut Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
Thick Cut Yam Fries
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…
AND
Serve this recipe with one of these starch side dishes.
Low Sodium Thick Cut Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
Thick Cut Yam Fries
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…
AND
Serve this recipe with one of these vegetable side dishes.
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is one of those recipes that I love to recommend for patients who are always looking for a quick and easy weeknight meal.
It is a quick and simple recipe and relies on ingredients that you probably already have in your house – breadcrumbs, garlic, olive oil and vinegar. You don’t have to use salmon for this recipe. Almost any fish with will be complemented by the breadcrumb recipe.
The best part is that it is a super easy way to get a point on your Mediterranean diet score with a combination of seafood and the whole grain bread crumbs.