Italian 20 min

Salmone in Crosta di Erbe

Name: Salmone in Crosta di Erbe
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 salmon fillets (6 oz each), skin-on; ½ cup fresh breadcrumbs; ¼ cup fresh flat-leaf parsley, finely chopped; 2 tablespoons fresh tarragon, finely chopped; 1 tablespoon fresh chives, finely chopped; 2 tablespoons Parmigiano Reggiano, finely grated; 3 tablespoons Dijon mustard; 2 tablespoons extra virgin olive oil; 1 lemon, thinly sliced; Salt and black pepper to taste

seafoodhealthyhigh-proteinquick

Ingredientsfor 2

380

Cal

42g

Protein

Carbs

20g

Fat

14 salmon fillets (6 oz each), skin-on
2½ cup fresh breadcrumbs
3¼ cup fresh flat-leaf parsley, finely chopped
42 tablespoons fresh tarragon, finely chopped
51 tablespoon fresh chives, finely chopped
62 tablespoons Parmigiano Reggiano, finely grated
73 tablespoons Dijon mustard
82 tablespoons extra virgin olive oil
91 lemon, thinly sliced
10Salt and black pepper to taste

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Instructions

1
Preheat oven to 425°F. Mix breadcrumbs, parsley, tarragon, chives, Parmigiano, and olive oil in a bowl until the herbs are evenly distributed and the crumbs are moistened.
2
Season the salmon fillets with salt and pepper on both sides. Place skin-side down on a parchment-lined baking sheet. Brush the top of each fillet generously with Dijon mustard.
3
Press the herb breadcrumb mixture firmly onto the mustard-coated surface of each fillet, forming an even crust about ¼-inch thick.
4
Place lemon slices around the salmon. Bake at 425°F for 12–15 minutes until the crust is deep golden and crispy and the salmon is just cooked through — it should flake easily with a fork but still be slightly translucent in the very center. Serve immediately.