Simple and delicious salmon with garlic, parsley, parmesan and gluten-free panko.
Ingredients
1 lb wild salmon fillets (I used 3, 5.5 oz portions of wild sockeye salmon)
⅓ cup gluten-free panko crumbs
⅓ cup fresh parmesan cheese
3 Tbsp finely chopped parsley
3 cloves garlic, minced
¼ tsp salt & pepper
3 Tbsp butter, melted
Instructions
Preheat your oven to 375 degrees.
In a small bowl, mix together the panko, parsley, garlic, salt & pepper.
Break up the pieces of parmesan if they are larger pieces. If shredded, no need. I was using the parmesan petals which are larger pieces.
Once crumb mixture is mixed, drizzle in the melted butter and mix until combined.
Place your salmon skin side down on a cookie sheet lined with aluminum foil or parchment paper.
Spoon the crumb mixture on top of each salmon piece.
Place in the oven for 10-12 minutes until salmon is cooked and crumb topping begins to brown. Cooking time will depend on the thickness of your fish.
Nutrition
Serving size: 4 oz portion Calories: 294 Fat: 18.4 g Saturated fat: 7 g Carbs: 5.7 g Sugar: 0.5 g Sodium: 340 mg Fiber: 0.3 g Protein: 25 g Cholesterol: 105 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/gluten-free-panko-crusted-salmon/