Parmesan Crusted Salmon Recipe
Lemon caper gremolata, creamy asiago polenta, grilled asparagus, charred lemon.
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Ingredients
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For the Parmesan Crusted Salmon
For the Lemon Caper Gremolata
For the Creamy Asiago Polenta
For the Grilled Asparagus and Charred Lemon
Method
Prepare the Parmesan Crusted Salmon
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Mix the Crust
In a bowl, combine the grated Parmesan cheese, panko breadcrumbs, melted butter, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
- 3
Prepare the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Divide the breadcrumb mixture evenly among the salmon fillets, pressing it down gently to adhere.
- 4
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
Prepare the Lemon Caper Gremolata
- 5
Mix Gremolata Ingredients
In a small bowl, combine the lemon zest, lemon juice, chopped capers, minced garlic, and olive oil. Stir until well mixed.
Prepare the Creamy Asiago Polenta
- 6
Cook the Polenta
In a saucepan, bring the water or broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low.
- 7
Finish with Cheese and Butter
Cook for about 20-25 minutes, stirring frequently, until the polenta is thick and creamy. Stir in the asiago cheese, unsalted butter, and salt until fully melted and combined.
Grill the Asparagus and Char Lemon
- 8
- 9
Grill the Asparagus
Grill the asparagus for about 5-7 minutes, turning occasionally until tender and charred.
- 10
