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Salmon with Parmesan Crust

Servings = 2 | Serving size =4 ounces salmon filet

This recipe can be multiplied by 2, 3, 4.

The bread crumb mixture will keep well overnight tightly covered.

Serve with Herbed Zucchini or Green Beans with Red Onion or Creamy Cauliflower

2 ounces	fresh sour dough bread
1 ounces	Parmigiano-Reggiano
1 clove	garlic
1 Tbsp	fresh basil
1 tsp	extra virgin olive oil
1/2 Tbsp	balsamic vinegar
2	4 ounce salmon filets (no more than 1/2 in. thick)
	spray olive oil

Add the fresh sourdough bread to a food processor and process until they are fine crumbs.

Add the parmesan, garlic, basil, olive oil and vinegar and process until the mixture is well combined. This will make a moist breadcrumb mixture.

Preheat the oven to 450°. Place a non-stick skillet in the oven on the lowest possible rack. Remove the middle rack. Leave the pan in the oven for at least ten minutes.

Place the salmon fillets on a cutting board skin side down and pat the breadcrumb mixture onto the top of each fillet.

Remove the skillet from the oven and lightly spray with oil. Transfer the salmon filets (skin side down) to the pan and return to the oven. Cook for 6 minutes for rare.

Switch on the broiler and broil until the crust is golden brown (about 3 - 5 more minutes).

Nutrition Facts

Serving size: 1 salmon filet | Servings 2

Calories 394 | Calories from Fat 190

Amount Per Serving (% Daily Value)

Total Fat 21g (33%) | Saturated Fat 5g (26%)

Monounsaturated Fat 11g | Trans Fat 0g

Cholesterol 83 mg (28 %) | Sodium 445 mg (19 %)

Total Carbohydrates 16g (5%) | Sugars 1g

Dietary Fiber 1g (4%) | Protein 30g

Vitamin A 7% | Vitamin C 1 % | Calcium 19% | Iron 8%

Vitamin K 10 mcg  | Potassium  504 mg | Magnesium  42 mg