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.
Remove from oven and serve with rice and veggies. It’s that simple!
Parm Crusted Lemon Salmon for 2
Ingredients
- 1/2 lemon
- 2 salmon fillets
- 1/2 cup panko seasoning
- 1/2 cup Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- Dash each Salt and pepper
Instructions
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Preheat oven to 350 degrees.
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Lightly spray a baking dish with cooking spray.
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In a bowl, mix together the panko, parm cheese, and crushed red pepper flakes.
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Pat the salmon dry with a paper towel. Lightly salt and pepper each fillet.
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Squeeze the juice out of the lemon and drizzle on top of the salmon, completely covering it.
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Press half the panko mixture onto each piece of salmon. Place into the oven for 12-15 minutes or until it flakes easily with a fork.
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Place oven on broil and cook for another 2-3 minutes on until the topping is nice and golden brown. Remove from oven and serve with favorite sides.
What is your favorite type of fish? Comment below.
t by gathering a onion, green pepper, jalapeno, and 2 cloves of garlic.
First mix together yogurt, water, salt & pepper…I use this instead of flour/egg mixtures because its much healthier and I think it also tastes a lot better! Next, Mix together panko bread crumbs, Parmesan cheese, and both types of Mrs. Dash seasoning
ompletely up to you. The pork chops I bought had a small bone on the outside of each along with some fat. My fiance hates any meat with fat, so I cut the bone and fat off each one as shown.
Next you, will put each pork chop into the yogurt mixture, then the panko mixture…making sure to coat each side evenly. Make sure you do not soak the pork chops in the yogurt mixture. Just a quick turn on each side will do.
After coating in the panko mixture, transfer to a greased baking dish. And place in the oven on 350 degrees for 20-25 minutes (the time will depend on your desired doneness– Medium for pork is 145 degrees and well done is 160 degrees).
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