By Miriam Klein
Preheat your oven to 200°C (392°F). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
In a small bowl, combine the fresh breadcrumbs, chopped parsley, and lemon zest. Add in 1 tablespoon of olive oil and mix until the breadcrumbs are well-coated. Season with salt and pepper to taste.
Place the salmon fillets skin-side down on the prepared baking sheet. Press a generous amount of the breadcrumb mixture onto the top of each fillet, ensuring it's evenly distributed and adheres well.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
While the salmon is baking, peel and cut the potatoes into chunks. Boil the potatoes in a large pot of salted water until tender, approximately 15-20 minutes.
In a small saucepan over medium heat, melt the butter and sauté the minced garlic cloves until fragrant, about 1 minute.
Once the potatoes are tender, drain and return them to the pot. Add the sautéed garlic, melted butter, and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Trim the ends of the green beans, and steam them in a steaming basket over boiling water for about 5-7 minutes, until tender-crisp.
Serve the herb-crusted salmon with a side of garlic mashed potatoes and steamed green beans. Garnish with additional parsley if desired.
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By Miriam Klein
This Main Course Seafood Dinner recipe is ready in 45 minutes and features salmon fillets, fresh breadcrumbs, parsley and other delicious ingredients. Contains 680 calories total.
Preheat your oven to 200°C (392°F). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
In a small bowl, combine the fresh breadcrumbs, chopped parsley, and lemon zest. Add in 1 tablespoon of olive oil and mix until the breadcrumbs are well-coated. Season with salt and pepper to taste.
Place the salmon fillets skin-side down on the prepared baking sheet. Press a generous amount of the breadcrumb mixture onto the top of each fillet, ensuring it's evenly distributed and adheres well.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
While the salmon is baking, peel and cut the potatoes into chunks. Boil the potatoes in a large pot of salted water until tender, approximately 15-20 minutes.
In a small saucepan over medium heat, melt the butter and sauté the minced garlic cloves until fragrant, about 1 minute.
Once the potatoes are tender, drain and return them to the pot. Add the sautéed garlic, melted butter, and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Trim the ends of the green beans, and steam them in a steaming basket over boiling water for about 5-7 minutes, until tender-crisp.
Serve the herb-crusted salmon with a side of garlic mashed potatoes and steamed green beans. Garnish with additional parsley if desired.
Calories per Serving: 680
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