Salmon with Parmesan Crust

Servings: 2 | Serving size: 4 ounces salmon filet

Cooking Time: 30 Minutes

This recipe can easily be multiplied. The bread crumb mixture will keep well overnight, tightly covered. Leftover salmon makes great sandwiches or topping for salads.

Serve with Roasted Potatoes or Thick Cut Yam Fries [Low Sodium Thick Cut Yam Fries] and Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini.

Ingredients

• 1/2 cup whole wheat or gluten-free breadcrumbs
• 1 ounce Parmigiano-Reggiano (grated)
• 1 clove garlic (minced)
• 1 Tbsp basil (chiffonade)
• 1 tsp extra virgin olive oil
• 1/2 Tbsp balsamic vinegar
• 2 4-ounce salmon filets (skinless)

Add the fresh breadcrumbs to a food processor or blender 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.

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot, spread the breadcrumb mixture over the top of the salmon filets.

Place the salmon in the skillet and return the pan to the oven.

Cook for 5 minutes.

Set the oven to broil.

Cook for 3 minutes.

Serve.