Baked Parmesan Crusted Salmon 

This Baked Parmesan Crusted Salmon is a delightful dish that combines the rich flavors of salmon with a crispy, cheesy crust. The blend of Parmesan cheese, garlic, and fresh herbs creates a savory topping that perfectly complements the tender fish beneath.

 Ingredients

• 4 salmon fillets (approximately 6 oz each)

• 1/2 cup grated Parmesan cheese (preferably freshly grated)

• 1/4 cup panko breadcrumbs

• 2 cloves garlic, finely minced

• 1 tablespoon chopped fresh parsley

• Zest of 1 lemon

• 1 tablespoon olive oil (for the crust)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil or melted butter (for brushing the salmon)

• Lemon wedges, for serving

• Optional: pinch of red pepper flakes for added heat

 Directions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the Salmon:
   Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Place the fillets on the prepared baking sheet, skin-side down.

3. Make the Parmesan Crust:
   In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, chopped parsley, lemon zest, and olive oil. Mix until the ingredients are well incorporated and form a crumbly mixture.

4. Apply the Crust:
   Spoon the Parmesan mixture generously over the top of each salmon fillet. Press down gently to ensure the crust adheres well.

5. Bake the Salmon:
   Brush the tops of the crusted salmon fillets with olive oil or melted butter. Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.

6. Serve:
   Remove the salmon from the oven and let it rest for a few minutes. Serve with lemon wedges on the side.

Nutritional Information (per serving)

• Calories: Approximately 424 kcal

• Protein: 68 g

• Fat: 14 g

• Carbohydrates: 1 g

• Fiber: 1 g

• Cholesterol: 60 mg

• Sodium: 233 mg

• Potassium: 405 mg

• Calcium: 102 mg

• Iron: 1 mg