Parmesan Crusted Salmon
Transport yourself to a sunny bistro with this salmon dish. A pack of breadcrumbs in your freezer is a must in my eyes which makes this dish a cinch to pull together. Served with peas and baby gem, it is quick, summery, and something that will make you feel really proud of your efforts.
2
Servings
15
Prep (min)
15
Cook (min)
easy
Difficulty
Ingredients
-
Salmon fillets
–
2.0
-
Egg
–
1.0
large
-
Frozen peas
–
100.0
g
-
Onion
–
1.0
-
Baby gem lettuce
–
2.0
-
Mixed seeds
–
1.0
tbsp
-
Parmesan cheese
–
2.0
tbsp
-
Breadcrumbs
–
1.0
tbsp
-
Garlic
–
2.0
cloves
-
Butter
–
1.0
tbsp
-
Salt
-
Pepper
Instructions
-
1
Preheat your oven to 180C.
-
2
In a bowl, mix one clove of crushed garlic with the egg and mix well with a fork. Season well with salt and pepper.
-
3
Place the breadcrumbs, seeds and Parmesan on a plate and mix to combine.
-
4
Dunk the salmon in the egg and then into the breadcrumb mix, making sure the fish is well coated. Place it on a baking sheet and pop it in the oven for 12 to 15 minutes depending on the thickness of your fish.
-
5
Put the butter in a frying pan and place over a medium heat. Add the onion and second clove of garlic. Cook for 3 minutes until the onion is soft.
-
6
Add the frozen peas and a tiny splash of water. Cook it for a minute until they begin to defrost.
-
7
Remove the outer leaves from the lettuce and roughly chop it. Add it to the pan and allow to wilt down but keep a little crunch. Season with salt and pepper.
-
8
Serve a generous portion of peas and lettuce with the crispy salmon and some simple boiled baby potatoes.
Nutrition
Per serving