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Lemon Crusted Salmon

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Lemon Crusted Salmon 4 April, 2016 | Main Dishes

A fast, healthy and delicious recipe that perfectly pairs with grilled asparagus. Have leftovers? Add to a frittata or make a cold salmon salad.

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SERVES: 2

Ingredients

  • 1 1/2 to 2 pounds of Mt. Cook Salmon
  • 2 Tablespoons extra virgin olive oil
  • 3/4 cup panko breadcrumbs
  • 6 Tablespoons unsalted butter, softened
  • Zest from 1-2 lemons
  • 10 sprigs flat-leaf parsley, finely chopped, stems and all
  • Sea salt to taste

Directions

Preheat oven to 375°F. Line a baking sheet with foil. Arrange the salmon, skin side down, on the bottom of the pan. Drizzle with the oil and season evenly with salt. In a medium bowl, combine the breadcrumbs, butter, lemon zest, parsley and a generous sprinkle of salt. Mix until it becomes a paste. Spread the crust in an even layer on top of the fish. Place the tray in the center of the oven and bake undisturbed for 12 to 15 minutes. For well-done fish, leave the fish in the oven for an additional 5 to 8 minutes. Remove from the oven.

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