Parmesan & Herb Topped Salmon Recipe

Prepare the Salmon

Preheat the oven to 400°F (200°C). In a bowl, mix the grated Parmesan cheese, chopped parsley, chopped dill, minced garlic, olive oil, lemon juice, salt, and black pepper until well combined.

Top the Salmon

Place the salmon fillets on a baking sheet lined with parchment paper. Spread the cheese and herb mixture evenly over the top of each fillet.

Bake the Salmon

Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Cook the Vegetables

In a large skillet over medium heat, add olive oil. Once hot, add chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.

Add the Squash and Eggplant

Add the diced zucchini, yellow squash, red bell pepper, and eggplant to the skillet. Season with salt and black pepper, and cook for about 10 minutes, stirring occasionally until the vegetables are tender.

Add Tomato Sauce

Stir in the tomato sauce and chopped basil. Let simmer for an additional 5 minutes, mixing occasionally.

Sauté the Garlic

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the Greens

Add the chopped kale or Swiss chard to the pot. Pour in the vegetable broth, and season with salt and black pepper. Cook, stirring occasionally, until the greens are wilted and tender, about 5-7 minutes.

Prepare the Potatoes

Preheat the oven to 425°F (220°C). In a bowl, mix the grated potatoes with olive oil, salt, black pepper, and beaten egg until well combined.

Form the Nest

On a baking sheet lined with parchment paper, form small nests (about 3 inches in diameter) with the potato mixture, making sure to leave a hollow center.

Bake the Nest

Bake in the preheated oven for 20-25 minutes, or until the nests are golden brown and crispy.