If you want “easy, fancy,” it doesn’t get much better than roasted salmon fillets. This Parmesan Crusted Salmon with Roasted Broccoli recipe is perfect for everything – from a quick and healthy mid-week meal to an impressive dinner party with friends.
Salmon is one of the most versatile proteins to work with in the kitchen. It’s delicious and universally loved, quite good for you, and very easy to prepare. This recipe is nothing short of perfect, because it gives you a crispy parmesan crust, with a very juicy and delicious inside. And cooking your protein and veggies all on one pan couldn’t be easier – a restaurant-quality meal right at home. Just try to resist this crispy-cheesy crust!
Ingredients:
Broccoli
- 1 ¼ lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite-sized pieces
- 2 ½ tbsp olive oil
- 1 clove garlic, minced
- Salt and freshly ground black pepper
Salmon
- 4 (6 oz) skinless salmon fillets
- 1 ½ tbsp mayonnaise
- 1 ½ tsp lemon juice (zest lemon first)
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- ¼ cup slightly packed finely grated parmesan
- ¼ cup bread crumbs
- 1 tbsp chopped fresh parsley
- 1 ½ tsp lemon zest
- ¼ tsp dried thyme
- 1 ½ tbsp olive oil
Directions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
Place broccoli in a mound in the center of the baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets. (Note that if you like your broccoli more browned and roasted, then let it roast for 5 minutes first, then remove and spread to edges. This just gives you a head start. If you like it crisp, tender and slightly roasted, then no pre-roasting needed.)
Season bottom of salmon with salt and pepper and place salmon in the center of the baking sheet, leaving about ¾-inch between fillets so they can evenly cook. In a mixing bowl, whisk together mayonnaise, lemon juice and garlic, and brush about ½ tbsp over each fillet. Season the top with salt and pepper. In another mixing bowl, whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 ½ tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread the parmesan mixture evenly over the tops of the salmon fillets.
Bake in the preheated oven until the salmon fillets have cooked through, about 12-15 minutes. (For a more golden crust, you can broil during the last 1-2 minutes of baking if needed.)
