From Add A Pinch
Thoughts before: I'm going to keep the parsley in this recipe, even though I don't like parsley. Also, I'm using Italian parsley (as opposed to curly). I did not realize there were two common kinds of parsley prior to this.
Thoughts after: This recipe is amazing. I made it with sautéed spinach and mushrooms in olive oil and garlic (with Parmesan). I ended up using a little bit of parsley and it tasted fine and added color. In the future, I might try baking vegetables with the fish, or adding some lemon.
Thoughts before: I'm going to keep the parsley in this recipe, even though I don't like parsley. Also, I'm using Italian parsley (as opposed to curly). I did not realize there were two common kinds of parsley prior to this.
Thoughts after: This recipe is amazing. I made it with sautéed spinach and mushrooms in olive oil and garlic (with Parmesan). I ended up using a little bit of parsley and it tasted fine and added color. In the future, I might try baking vegetables with the fish, or adding some lemon.
Serves: 4-6
INGREDIENTS
- 1 salmon filet, about 2 pounds, left whole
Parmesan Herb Crust:
- 3 cloves garlic, finely minced
- ¼ cup chopped parsley
- ½ cup chopped Parmesan cheese
INSTRUCTIONS
- Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
- Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should have melted and lightly browned..
- Allow to rest about 5 minutes and serve.
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