Baked Crusted Salmon with Rosemary (30 Minutes)

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There’s nothing quite like a perfectly baked salmon, especially when it’s topped with a golden parmesan crust. This baked parmesan-crusted salmon with rosemary takes the rich, fatty flavor of the fish and elevates it with a crispy, cheesy exterior. The rosemary adds a touch of earthiness and aroma, pairing beautifully with the robust flavors of the parmesan crust. Quick enough for a weeknight but sophisticated enough for guests, this dish is sure to impress and satisfy.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 salmon fillets (about 6 oz each)
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup bread crumbs (Panko works great for added crunch)
  • 2 tbsp fresh rosemary, finely chopped
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Additional rosemary sprigs for garnish

Instructions

  1. Preheat the Oven (5 minutes): Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
  2. Prepare the Crust (5 minutes): In a mixing bowl, combine grated Parmesan, bread crumbs, chopped rosemary, garlic, lemon zest, salt, and pepper. Drizzle in olive oil and mix until everything is well combined and has a crumbly texture.
  3. Crust the Salmon (5 minutes): Lay the salmon fillets skin-side down on the prepared baking tray. Press the parmesan mixture onto the top of each fillet, forming a crust.
  4. Bake (12-15 minutes): Place the salmon in the oven and bake until the crust is golden and the salmon easily flakes with a fork.
  5. Serve (2 minutes): Transfer the salmon to plates and garnish with an additional sprig of rosemary.

Notes

This salmon dish is a delightful fusion of textures and flavors. The crispness of the crust contrasts beautifully with the tender salmon, and the aromatic hint of rosemary brings it all together. Pair it with a light salad, roasted vegetables, or even some garlic mashed potatoes. A glass of Chardonnay or Sauvignon Blanc complements this dish perfectly. Dive in and enjoy this culinary delight that takes minimal effort but delivers maximum taste!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 0g
  • Sodium: 380mg
  • Fat: 18g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 35g
  • Cholesterol: 90mg

Pair this with...

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.

Mashed Cauliflower

Start by chopping a head of cauliflower into florets, and then steam or boil them until they're nice and tender. Once soft, drain the cauliflower to ensure there's no excess moisture. Transfer it to a food processor or use a hand masher, and begin to mash until smooth. For an extra creamy texture, mix in a touch of butter, garlic, and maybe a splash of milk or cream. Season with salt and pepper to taste. The end result is a bowl of velvety, flavorful mashed cauliflower that's ready to be paired with any of your favorite dishes.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

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