Parmesan Crusted Salmon Recipe

Prep salmon and crust

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp pepper divided evenly. Set a rack on a baking sheet lined with foil.

Make crust mixture

In a bowl combine 1 cup grated Parmesan, 3 tbs panko, 2 tbs chopped parsley, 1 tsp lemon zest, and 1 tsp minced garlic. Mix well.

Apply mustard and crust

Brush the top (flesh side) of each fillet with 0.5 tbs Dijon mustard (total 2 tbs across 4 fillets). Lightly brush with olive oil. Press the Parmesan mixture onto the mustard-coated tops to form an even crust layer.

Roast salmon

Preheat oven to 425°F (220°C). Place fillets skin-side down on the rack. Roast 8–12 minutes depending on thickness (about 10 minutes for 1-inch thick fillets) until salmon reaches desired doneness and crust is golden. If you want extra browning, broil 1–2 minutes at the end — watch carefully.

Cook carrots

In a medium saucepan combine 1 lb chopped carrots and 1 cup orange juice. Bring to a simmer over medium heat, cover, and cook until carrots are very tender, about 15–20 minutes. If liquid reduces too quickly, add up to 1/4 cup water.

Puree

Drain carrots reserving some cooking liquid. Transfer carrots to a blender or use an immersion blender. Add 2 tbs butter, 2 tbs heavy cream, 1 tsp orange zest, 1 tsp salt, and 1 tsp pepper. Puree until smooth, adding reserved cooking liquid or extra orange juice 1 tbs at a time to reach a spoonable, velvety consistency. Keep warm.

Boil potatoes

Place 2 lb peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 15–20 minutes.

Mash and finish

Drain well and return potatoes to pot over low heat for 1 minute to remove excess moisture. Mash with 4 tbs butter and gradually add 1 cup warm milk until desired creaminess is reached. Season with 1 tsp salt and 1/2 tsp pepper. Keep warm and cover.

Prepare and roast/steam

Trim the chosen seasonal vegetables. Toss with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper. For roasting: spread on a sheet pan and roast in the 425°F oven (can roast alongside salmon if space allows) for 8–12 minutes until tender-crisp and lightly browned. For steaming: steam until tender-crisp, 4–6 minutes, then toss with olive oil and seasonings.

Heat oil

Pour 4 cups vegetable oil into a heavy pot or fryer and heat to 350°F (175°C).

Make batter

In a bowl whisk together 3 tbs flour, 1 tbs cornstarch, 3/4 tsp salt and 1/4 tsp pepper. Whisk in 4 tbs cold water until a loose batter forms (adjust with another teaspoon of water if needed); it should lightly coat the sprouts.

Fry sprouts

Toss halved Brussels sprouts in the batter to coat. Fry in batches so oil temperature remains steady, about 2.5–4 minutes per batch until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle with a little extra salt and a squeeze of lemon if desired.