By Miriam Klein
Preheat your oven to 200°C (400°F).
Prepare the breadcrumb mixture by combining 1 cup of fresh breadcrumbs with 2 tablespoons of chopped parsley, 1 teaspoon of lemon zest, and 1 tablespoon of olive oil in a bowl. Mix until well combined.
Season salmon fillets with salt and pepper to taste. Place them on a baking sheet lined with parchment paper.
Press the breadcrumb mixture evenly over the top of each salmon fillet.
Bake the salmon in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork and the crust is golden brown.
While the salmon is baking, peel and chop 1.2 kg of potatoes into chunks. Place the potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes.
In a small saucepan, heat 60 ml of milk with 2 tablespoons of butter and 2 peeled garlic cloves over low heat until the butter has melted and the garlic is fragrant, but not browned.
Drain the potatoes and mash them using a potato masher or ricer. Remove garlic cloves from milk and discard. Pour the milk and butter mixture over the mashed potatoes, and mix until smooth and creamy. Season with salt and pepper to taste.
For the green beans, trim the ends and steam them for about 5-7 minutes until they are tender but still vibrant green. Season with salt and pepper to taste.
Serve the herb-crusted salmon with garlic mashed potatoes and steamed green beans on the side. Enjoy!
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By Miriam Klein
This Dinner Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, fresh breadcrumbs, parsley and other delicious ingredients. Contains 530 calories total.
Preheat your oven to 200°C (400°F).
Prepare the breadcrumb mixture by combining 1 cup of fresh breadcrumbs with 2 tablespoons of chopped parsley, 1 teaspoon of lemon zest, and 1 tablespoon of olive oil in a bowl. Mix until well combined.
Season salmon fillets with salt and pepper to taste. Place them on a baking sheet lined with parchment paper.
Press the breadcrumb mixture evenly over the top of each salmon fillet.
Bake the salmon in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork and the crust is golden brown.
While the salmon is baking, peel and chop 1.2 kg of potatoes into chunks. Place the potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes.
In a small saucepan, heat 60 ml of milk with 2 tablespoons of butter and 2 peeled garlic cloves over low heat until the butter has melted and the garlic is fragrant, but not browned.
Drain the potatoes and mash them using a potato masher or ricer. Remove garlic cloves from milk and discard. Pour the milk and butter mixture over the mashed potatoes, and mix until smooth and creamy. Season with salt and pepper to taste.
For the green beans, trim the ends and steam them for about 5-7 minutes until they are tender but still vibrant green. Season with salt and pepper to taste.
Serve the herb-crusted salmon with garlic mashed potatoes and steamed green beans on the side. Enjoy!
Calories per Serving: 530
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