Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside. Combine bread crumbs, Parmesan cheese, parsley, and thyme in a small bowl. Stir in melted butter until well-combined.
Not only do we love this salmon recipe because it's crusted with Parmesan cheese and breadcrumbs, but it also serves as your daily dose of vitamin D!
Servings and Ingredients
|¼ c. Hy-Vee plain panko breadcrumbs|
|2 tbsp. Hy-Vee grated Parmesan cheese|
|1 ½ tsp. fresh parsley, finely chopped|
|¾ tsp. fresh thyme leaves, finely chopped|
|1 tbsp. Hy-Vee salted butter, melted|
|1 (1-1/2-to-2-lbs.) skin-on salmon fillet, 1/2-to-3/4-inch-thick|
|1 tbsp. Hy-Vee Dijon mustard|
|8 oz. broccolini spears, trimmed|
|1 tbsp. Gustare Vita olive oil|
|Hy-Vee ground black pepper|
|Lemon wedges, for serving|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Small bowl
- Paper towels
- Meat thermometer
- Serving platter
Pat salmon dry with paper towels. Place salmon, skin side down, on one side of prepared baking pan. Tuck under thin edges of salmon, if necessary. Spread mustard evenly on top of salmon. Top salmon with crumb mixture.
Bake salmon for 17 to 20 minutes or until salmon flakes easily with a fork (145 degrees). Toss broccolini in olive oil and roast alongside salmon during the last 10 minutes.
Transfer salmon and broccolini to a serving platter. Season to taste with salt and pepper; serve with lemon wedges.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 90mg
- Sodium: 320mg
- Total Carbohydrates: 8g
- Protein: 38g