Parm Crusted Lemon Salmon for 2

Our Parm Crusted Lemon Salmon is amazingly easy to make, but let me give you a little background on why I love it so much. Growing up, the only way I ever remember having fish was in the form of fried little sticks that came out of the oven in 10-15 minutes.  Since I have lived on my own, I have explored new options the finer qualities of fish options.  Not only does it cook in about the same amount of time, it is significantly healthier for you.

For one, with most brands of those little sticks, you have almost 600mg of sodium in just 6 measly sticks, whereas the ENTIRE MEAL that I’m creating for dinner has less than 300mg.  And as you’ve read from my other posts, knowing my fiance is battling high blood pressure, that’s all I need to hear.

I found this recipe, but new that I would have to alter it to make it healthier.  For one, mayo really isn’t needed and while yes, I will never argue mayo doesn’t taste amazing, it just adds calories.  Save it for your summer cookouts, you’ll get plenty 🙂  I also know that Ritz crackers, while a great option for breading, can’t stack up against the health benefits of Panko bread crumbs.  So here’s what I did:

First, pat salmon dry with a paper towel and drizzle fresh lemon juice over top of the entire piece of salmon. Add the panko mixture on top of the salmon and press down into the salmon.

Place into the oven on 350 degrees for 12-15 minutes or until it flakes easily with a fork. Place oven on broil and cook for another 2-3 minutes on until crust is golden brown.