This is a real winner from Wholesome Yum. We keep frozen salmon from Wild Alaskan in the freezer and this is a quick recipe I've been known to do from frozen in a pinch (just add 5-10 minutes in the oven).
Ingredients
Up to 2lbs salmon fillet (if you're cooking less you'll just use less spread and topping)Sea salt
Black pepper
For Spread:
1/4 cup grated parmesan cheese
1/4 cup mayonnaise
2 tsp lemon zest
2-4 cloves garlic, minced
For Topping
1/2 cup grated parmesan cheese
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
1 tbsp butter, melted
Preheat the oven to 400* F. Line a baking sheet with parchment paper.
Place the salmon onto the lined baking sheet. Season both sides with sea salt and black pepper.
In a small bowl, whisk together all ingredients for the spread (grated parmesan, mayonnaise, lemon zest and minced garlic). Spread the mixture over the top of the salmon.
In a dry bowl, stir together the remaining 1/2c parmesan cheese, parsley, and dill. Add the melted butter and stir until crumbly. Sprinkle the mixture evenly over the salmon and pat lightly.
If you have the lemon left from making the zest, and feel daring, squeeze a bit of lemon juice over the fish.
Bake for 10-15 minutes, depending on the thickness of the fish, until the fish flakes easily with a fork.
In a small bowl, whisk together all ingredients for the spread (grated parmesan, mayonnaise, lemon zest and minced garlic). Spread the mixture over the top of the salmon.
In a dry bowl, stir together the remaining 1/2c parmesan cheese, parsley, and dill. Add the melted butter and stir until crumbly. Sprinkle the mixture evenly over the salmon and pat lightly.
If you have the lemon left from making the zest, and feel daring, squeeze a bit of lemon juice over the fish.
Bake for 10-15 minutes, depending on the thickness of the fish, until the fish flakes easily with a fork.
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