Baked Parmesan Salmon

If you have leftovers, remove the skin, chop the salmon, and add to scrambled eggs the next morning. Instant healthy breakfast!

Seafood is one of those categories of food where it can go so right or so wrong. But this simple, yet delicious, recipe is incredibly easy, but it does require your attention. Baked fish of any kind can be very sensitive to heat and overcook in a heartbeat. You won’t let that happen, will you?

SOFTWARE

·         4 salmon filets (don’t go larger than 1 inch thick at the thickest point)

·         2 T. olive oil

·         2 t. garlic powder

·         4 T. Panko

·         Shaved parmesan cheese, try to go as thin as you can.

METHOD

1.       Heat oven to 375 degrees.

2.       In a 13x9x2 glass baking dish, drizzle 1 T. olive oil to lightly coat the bottom of the dish.

3.       Arrange the salmon in the dish, skin side down if you want to cook it that way.

4.       Drizzle 1 T. olive oil on top of the fish.

5.       Sprinkle 1/2 t. of garlic powder on each filet.

6.       Sprinkle 1 T. of the Panko on each filet.

7.       Add the shaved cheese on top to coat.

8.       Bake for 15 to 18 minutes. Check at 15 minutes to see if the fish flakes away easily with a fork.

9.       Remove from the dish and serve.

10.   Enjoy.

VARIANTS

Skin on or skin off is always a big deal. Cooking with the skin on helps retain the nutrients and good oils inside the salmon. Some people will eat the cooked skin, but only do that if you trust your fishmonger to provide quality products from areas of the world with low environmental pollutants in the water.

BTW: the bacon-wrapped asparagus shown in the picture is also so easy. Cut bacon strips in half horizontally and wrap each half around two to three spears. Place the prepared asparagus on a baking sheet covered with parchment paper and cook in a 400-degree oven for about 25 minutes or until the bacon is done.