Last week I was traveling for work and it was not possible to cook. So instead of cooking, I challenged myself to apply healthy eating habits the whole week, and I posted some of my travel recommendations. You can only eat out so much and after 5 days away, I was ready to return to my kitchen.
Returning from travel also meant that there was almost no food in my apartment, so I ransacked my freezer to see what I had and what I could make for dinner this week. Pulling out two large salmon fillets, I figured this was something I hadn’t cooked in a while and was definitely healthier than take out!
I came across this super easy Parmesan crusted salmon recipe, which combined a number of my favorite ingredients – salmon, cheese and panko bread crumbs! The recipe also shows you how to cook broccoli with your salmon, but I did not follow that process, and instead sautéed mixed veggies.
After I let my salmon fillets thaw for about 3 hours, it was time to preheat the oven, put the fillets on a non-stick pan and start mixing my ingredients together.
The first step was to coat the top of the fillets with a mayonnaise, lemon juice and garlic mixture. This helps the panko mixture stick to the salmon.
Now it is time to make the panko mixture. The recipe makes enough for one fillet, so if you’re making two, then double the quantities the recipe calls for. I had to make it twice, which wasn’t ideal since I had already put the ingredients away when I was done with them. I love to clean as I go, a messy work station stresses me out!
Now place the panko mixture on only the top of the salmon, primarily where you placed the mayo mixture. It may be fun to crust the whole salmon, but that is for another day.
I patted down the mixture a little to make sure it was really sticking to the fillets, and then in the oven they went.
The recipe said to cook for 15-20 minutes, so after 15 minutes, I cut my fillets in half to make sure the middles were cooked, and placed them back into the oven for another 5 minutes.
While the salmon finished cooking, I sautéed mixed veggies over medium heat with some olive oil, salt and garlic powder!
In the end, it was a delicious dinner! We have been eating the left over Salmon all week with some rice and mixed veggies as well. To keep the breadcrumbs crunchy when reheating, I placed in the toaster over to bake for a few minutes.
This is something I would cook again, especially when you have guests over and you want to look like an expert chef! It presents beautifully!