This right here is my absolute go-to recipe for spring and summertime. It's perfectly light and delicious, plus it comes together in under 20 minutes. Pair it with a quick and fresh, lemon, arugula salad for the most incredible meal you've ever had....you're welcome!!
Choosing Salmon
Nutritional Differences:
Salmon is one of my absolute favorites, it's very high in protein and contains many different nutrients. It's rich in omega-3 fatty acids, high in b vitamins, and may reduce the risks of heart disease.
When choosing salmon, you will be looking between farm-raised and wild-caught.
Farm-raised salmon is fed with processed fish feed, which can result in being much fattier of a fish in general. Also, farmed can be at risk to many more antibiotics and contaminants such as pesticides.
Wild-caught can contain more minerals than farmed as they eat a variety of different invertebrates.
Overall, wild-caught salmon is generally better for your health, but farm-raised is still a good option, especially if you aren't eating it all the time. But, they both contain about the same amount of protein and omegas.
Flavor Differences:
Farm-raised Salmon is much higher in fat, therefore it can be more flavorful and savory.
Wild-caught Salmon on the other hand is going to have a much more fresh flavor profile, but still very delicious.
As long as you're getting your salmon from a great quality source, you really can't go wrong with either option.
Recipe
Let's start with preheating your oven to 400F.
Next, finely chop 2 large cloves of garlic, mince 1 tbsp of parsley, and then grate 1/2 cup of parmesan cheese. Go ahead and place into a medium-sized mixing bowl along with 1/2 cup of panko bread crumbs, 1/2 tsp salt, 1/4 tsp of freshly ground black pepper, and 2 tbsp of olive oil. Mix together until well-combined.
Pile a generous amount of the mixture evenly on the top of each salmon filet. You will want to cover the entire surface of each filet, pressing gently to secure the mixture.
Place the salmon fillets in the oven and bake for 10-12 minutes.
This salmon pairs PERFECTLY with a super fresh lemon arugula salad. To start that, you will want to add arugula, lemon juice, red wine vinegar, olive oil, salt, freshly ground black pepper, and thin slices of fresh parmesan cheese into a medium-sized mixing bowl and gently toss until well-combined.
Place a generous amount onto a plate and top it with a salmon filet.
I hope you enjoy this recipe as much as my family and I do, and as always, let me know if you have any questions. XOXO
Parmesan Crusted Salmon
INGREDIENTS:
- 4 6-8oz. salmon filets
- 2 large cloves of garlic
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup panko bread crumbs
- 1 tbsp minced parsley
- 1/2 tsp salt
- 1/4 tsp of freshly ground black pepper
- 2 tbsp of olive oil
INSTRUCTIONS:
1. Preheat oven to 400F.
2. Finely chop the garlic cloves, mince the parsley, and grate the parmesan cheese. Set aside.
3. In a medium-sized mixing bowl, mix together the garlic, parmesan cheese, panko bread crumbs, parsley, salt, freshly ground black pepper, and olive oil, until well-combined.
3. Pile a generous amount of the mixture evenly on the top of each salmon filet. Cover the entire surface of each filet, pressing gently to secure.
4. Bake in the oven for 10-12 minutes, depending on the thickness of the filets.
SALAD INGREDIENTS:
- Arugula
- Lemon juice
- Red wine vinegar
- Olive oil
- Salt
- Freshly ground black pepper
- Parmesan cheese, thinly sliced
INSTRUCTIONS:
Put all salad ingredients in a medium-sized bowl and gently toss until fully mixed and coated.
Enjoy!!
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