Thursday, April 7, 2016

parmesan crusted salmon with broccoli... 25 minutes

the goods:

2 head of broccoli, cut into florets
2 and 1/2 tablespoons olive oil
1 garlic clove, minced

4 sockeye or coho salmon fillets
1 and 1/2 tablespoons mayonnaise
zest from 1 lemon
juice from 1/2 a lemon
1 garlic clove, mined
1/4 cup finely grated parmesan
1/4 cup breadcrumbs
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1 and 1/2 tablespoons olive oil

lemon wedges, for serving

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with non-stick cooking spray. Place broccoli on baking sheet. Drizzle with olive oil and sprinkle with garlic. Season with salt and pepper and toss to evenly coat. Spread broccoli to outer edges of pan. Place salmon in center of baking sheet. In a small bowl, whisk together mayonnaise, lemon juice, and garlic. Brush evenly over fillets. Season salmon with salt and pepper. In another small bowl, combine parmesan, bread crumbs, parsley, lemon zest, and thyme. Then drizzle with 1 and 1/2 tablespoons olive oil and stir together with a fork until evenly moistened. Spread parmesan mixture evenly over fillets. Bake 12-15 minutes until salmon is cooked through and crust is golden.

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