Lemon and Parmesan Crusted Salmon

Prep: 10 min    Total: 35 min     4 servings

1 salmon fillet (1 1/4 lb.) or you could do individual salmon fillets

2 tbsp. butter, melted

1/4 tsp. salt

3/4 c. medium- to firm- textured bread crumbs (I just used the bread crumbs I had and it was fine, if you are doing homemade it says about 1 slice of bread)

1/4 c. grated parmesan cheese

2 medium green onions, thinly sliced (about 2 tbsp.)

2 tsp. grated lemon peel

1/4 tsp. dried thyme leaves

 1. Heat oven to 375 degrees F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towels. Place salmon, skin side down, in pan. Brush with 1 tbsp. of the butter. Sprinkle with salt.

2. In small bowl, mix bread crumbs, cheese, onions, lemon peel and thyme. Stir in remaining 1 tbsp. butter. Press bread crumb mixture evenly on salmon. 

3. Bake uncovered 15 to 25 minutes or until fish flakes easily with fork (this took us much longer than 25 minutes, probably more like 35.. but our oven is kind of weird and our fillet was very thick.. so maybe get a thinner filet. We ended up having to cut it into individual filets and then it cooked faster, so next time I might just get individual filets about 6 oz. or so each and do it.) Serve immediately. 

1 serving: 290 calories, 16g fat, 6g saturated fat, 0g transfat, 115 mg cholesterol, 420 mg sodium

I really loved this and so did Kyle! It is one of the best salmon recipes I've made. It is from the Betty Crocker cookbook. I served it with red potates and butter (just as the cookbook recommended) and steamed broccoli and french bread. It was delicious and filling and we ate it for dinner and lunch the next day too. If you are a little unsure about salmon, this is probably a good recipe to get you started.