By Miriam Klein
Preheat your oven to 200°C (390°F).
Prepare a baking sheet by lining it with parchment paper.
In a small bowl, combine the fresh breadcrumbs with 1 tablespoon chopped parsley, 1 teaspoon lemon zest, a pinch of salt, and freshly ground pepper to taste. Add 1 tablespoon of olive oil and mix thoroughly.
Place the salmon fillets skin-side down on the prepared baking sheet. Sprinkle them lightly with salt and pepper.
Press the breadcrumb mixture onto the top of each salmon fillet, ensuring it adheres well.
Bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork and the crust is golden.
While the salmon is baking, peel and chop the potatoes into large chunks. Boil them in a large pot of salted water over medium-high heat until tender, about 15-20 minutes.
In a small saucepan, heat 60 ml milk, 2 tablespoons butter, and 2 cloves of minced garlic over low heat until the butter has melted and the garlic is fragrant.
Drain the potatoes and return them to the pot. Add the milk mixture to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
Steam the green beans in a steamer basket over boiling water for 5-7 minutes, until tender-crisp. Season with salt and pepper to taste.
Serve the herb-crusted salmon alongside the garlic mashed potatoes and steamed green beans.
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By Miriam Klein
This Main Course Seafood Comfort Food recipe is ready in 45 minutes and features salmon fillets, fresh breadcrumbs, parsley and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (390°F).
Prepare a baking sheet by lining it with parchment paper.
In a small bowl, combine the fresh breadcrumbs with 1 tablespoon chopped parsley, 1 teaspoon lemon zest, a pinch of salt, and freshly ground pepper to taste. Add 1 tablespoon of olive oil and mix thoroughly.
Place the salmon fillets skin-side down on the prepared baking sheet. Sprinkle them lightly with salt and pepper.
Press the breadcrumb mixture onto the top of each salmon fillet, ensuring it adheres well.
Bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork and the crust is golden.
While the salmon is baking, peel and chop the potatoes into large chunks. Boil them in a large pot of salted water over medium-high heat until tender, about 15-20 minutes.
In a small saucepan, heat 60 ml milk, 2 tablespoons butter, and 2 cloves of minced garlic over low heat until the butter has melted and the garlic is fragrant.
Drain the potatoes and return them to the pot. Add the milk mixture to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
Steam the green beans in a steamer basket over boiling water for 5-7 minutes, until tender-crisp. Season with salt and pepper to taste.
Serve the herb-crusted salmon alongside the garlic mashed potatoes and steamed green beans.
Calories per Serving: 650
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