Description
A quick and easy weeknight dinner, this baked Parmesan crusted salmon with a zesty lemon cream sauce elevates your meal to a dining experience.
Ingredients
Scale
- 1 (1 – 1.4 kg / 2 – 2.8 lb) side of salmon
- 3–4 tbsp Dijon mustard
- 1 cup panko breadcrumbs (50g)
- Oil spray
- 50g / 3 tbsp butter, melted
- 1/3 cup grated parmesan
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill
- Zest of 1 lemon
- 1/2 tsp salt
- Pepper to taste
- 30g / 2 tbsp butter
- 1 eschallot, finely chopped
- 1 1/4 cups dry white wine
- 1 1/2 cups heavy cream
- 1 tbsp Dijon mustard
- 2 1/2 tbsp lemon juice (plus more to taste)
- 1/2 tsp sugar
- Salt and pepper to taste
- Watercress for serving
- Lemon wedges for serving
- Fresh dill for garnish
Instructions
- Take the salmon out of the fridge to bring to room temperature.
- Preheat the oven to 200°C / 390°F (180°C fan).
- Spread panko on a baking tray, spray generously with oil, then bake for 3 to 5 minutes until light golden brown. Scrape into a bowl immediately.
- Add melted butter and stir, then add remaining Parmesan Crumb ingredients.
- Line the same tray with foil. Place the salmon on the foil.
- Spread Dijon on the salmon using a butter knife in a thin coating.
- Sprinkle the crumb mixture all over the salmon.
- Bake for 20 minutes or until just cooked to your preference.
- Remove from the oven and loosen the salmon from the foil. Plate watercress on a serving platter.
- Use foil to lift the salmon onto the watercress, then serve with lemon cream sauce and lemon wedges.
Notes
For a crispier topping, try broiling the salmon for the last 2-3 minutes of cooking time. Don’t skip the lemon wedges as they enhance every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 80mg