Crispy Salmon Recipe
Parmesan and lemon-crusted salmon filet with cilantro-lime rice, wilted spinach and jalapeño cilantro aioli.
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Ingredients
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Salmon
Cilantro-Lime Rice
Wilted Spinach
Jalapeño Cilantro Aioli
Method
Prepare the Salmon
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Salmon Fillets
In a bowl, mix the grated parmesan cheese, lemon zest, salt, and black pepper. Rub olive oil on both sides of the salmon fillets and then coat them with the parmesan mixture.
- 3
Bake Salmon
Place the coated salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
Cook the Cilantro-Lime Rice
- 4
Rinse Rice
Rinse the white rice under cold water until the water runs clear.
- 5
Cook Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 6
Sauté the Wilted Spinach
- 7
Heat Oil
In a large skillet, heat olive oil over medium heat.
- 8
Sauté Garlic
Add minced garlic and sauté for about 30 seconds until fragrant.
- 9
Add Spinach
Add fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Season with salt.
Make the Jalapeño Cilantro Aioli
- 10
Combine Ingredients
In a bowl, mix together mayonnaise, minced jalapeño, chopped cilantro, lime juice, and salt until well combined.
Serve
- 11
Plate the Dish
On each plate, serve a portion of cilantro-lime rice, a helping of wilted spinach, and a salmon fillet on top. Drizzle with jalapeño cilantro aioli before serving.
