Parmesan Crusted Salmon (from Hello Fresh)

parmesan crusted salmon

My husband and I tried Hello Fresh just so we can use the voucher we received from a book shop.  It was exciting receiving the box of ingredients for three meals for 2 people and it was equally exciting to prepare the meals as they are recipes that are new to us.  We have decided to discontinue the service after we have done the three meals because although it is convenient, as a wife and mother, I find that (a) they don’t send a few of the ingredients as they assume you have them in your pantry (I didn’t have white wine vinegar so it sort of defeated the whole “convenience” thing as you would have had to go to the shops to get this, good thing we had red wine vinegar) and (b) without the voucher I would have to pay an amount that would somehow make me feel that at that price, I shouldn’t be required to do the washing up so I’d rather use that money to eat out.

This is our favorite among the recipes we tried and we keep on making it whenever we have salmon.

What you need:

2 fillets of salmon (with or without the skin; they provided skinless, but I sometimes use those with skin, no scales)

1/4 cup panko breadcrumbs

zest of half a lemon

about 17 grams fresh parmesan cheese, finely grated (use fresh)

1 teaspoon olive oil

pinch of finely chopped parsley

salt and pepper to season

What you need to do:

Preheat your oven to 180 deg C (for a fan forced oven).

In a bowl,combine all the ingredients except the salmon fillets and set aside.

Line a baking tray with wax paper.  Rub a bit of olive oil on the salmon fillets and place them on the lined tray (skin side down if your fillets have skin).  Spoon a generous amount of the mixture on top of the salmon and gently press so they would stick on.

Cook in the preheated oven for about 12 minutes or until the crust is golden and the fish is cooked through.

Serve with a siding of potatoes (they provided the recipe and ingredients for “Herby Potatoes” which I will also type as soon as I can as it was good too) and plain rocket leaves if you wish, with a fresh slice of lemon to squeeze onto the fish.

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