Baked Garlic Parmesan Salmon Recipe
w / Garlic Roasted Mashed Potatoes
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Ingredients
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Baked Garlic Parmesan Salmon
Garlic Roasted Mashed Potatoes
Method
Baked Garlic Parmesan Salmon
- 1
Preheat and prepare fish
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a rimmed baking sheet. Pat salmon fillets dry with paper towels and place them skin-side down (if applicable) on the prepared sheet. Season each fillet evenly with 1 tsp salt and 1 tsp black pepper divided among fillets.
- 2
Make garlic-Parmesan topping
In a small bowl, combine 2 tablespoons olive oil, minced garlic (4 cloves), 3 tablespoons grated Parmesan, 1 tablespoon breadcrumbs, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, and 1 teaspoon dried Italian seasoning. Stir to form a slightly coarse paste. Taste and adjust salt/pepper if needed.
- 3
Top the salmon
Divide the garlic-Parmesan mixture evenly and spread it over the top of each salmon fillet in a thin, even layer. Press gently so it adheres.
- 4
Bake
Bake in the preheated 425°F (220°C) oven for 10–14 minutes, depending on fillet thickness, until the salmon flakes easily with a fork and the topping is golden. For a slightly crispier top, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.
- 5
Garlic Roasted Mashed Potatoes
- 6
Roast garlic
While the oven is preheating to 425°F (220°C) for the salmon, place 6 whole garlic cloves on a small piece of foil, drizzle with 1 tablespoon olive oil, wrap into a loose packet, and place on the baking sheet (or on a separate sheet). Roast in the oven for 20–25 minutes until soft and lightly golden. Remove and allow to cool slightly, then squeeze roasted garlic from the skins into a small bowl.
- 7
- 8
Warm dairy
While potatoes cook, combine 1 cup whole milk and 4 tablespoons butter in a small saucepan and warm over low heat until butter melts and the mixture is hot but not boiling. Stir in the roasted garlic (smashed) to infuse. Alternatively, microwave in a bowl until hot, then whisk in butter and roasted garlic.
- 9
Mash and season
Drain potatoes thoroughly and return them to the warm pot. Pour the warm milk-butter-roasted garlic mixture over the potatoes. Mash using a potato masher or ricer until smooth and creamy. Stir in the remaining 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Fold in 2 tablespoons chopped chives or parsley and optional 2 tablespoons grated Parmesan if using.
- 10