Baked fish was the first protein I ever learned to make. Its surprisingly simple and quick, yet many still shy away from it. This recipe wraps a beautiful salmon filet in a fragrant, citrusy crust. A dish fit for a dinner party that comes together fast enough for a weeknight meal.(Related: This Butter Chickpeas and Potatoes Dish Is Better Than Takeout)
Baked Salmon with Gremolata Crust
Makes 6 servings
Ingredients
- 1 lb salmon filet
- 2 tsp Dijon mustard
- 1 cup finely chopped fresh flat-leaf parsley
- cup plain breadcrumbs, store-bought (such as panko)
- 1 garlic clove, minced
- Zest of orange
- Zest of lemon
- 1 Tbsp olive oil
- Salt and pepper
Directions
- Preheat the oven to 400F (use convection setting, if you have it). Line a baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet and evenly brush the mustard all over.
- In a bowl, combine the parsley, breadcrumbs, garlic, orange zest, lemon zest, oil, and a pinch each of salt and pepper. Stir to moisten the breadcrumbs evenly.
- Cover the fish with the breadcrumb mixture, pressing firmly so it sticks to the mustard layer. Bake for 15 to 20 minutes, until the flesh is opaque in the center and flakes easily when gently tested with a fork. Serve. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Excerpted from Everyday Mediterranean by Vanessa Perrone. Copyright Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: 30 Flavour-Packed Citrus Recipes That Taste Like Spring
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