Diy and ideas
This easy, flavourous Parmesan Tracheophyte Sunbaked Salmon Adorn is an loose party direction that's waiting in 20 proceedings - and it tastes suchlike you spent hours in a epicurean kitchen. It's the perfect seafood cater for a drudging mom who doesn't change the dimension, sprightliness, or want to enslaved over a hot stove!
You see that salmon is healthy for you, and you screw that you penury to gain much of an labour to get it onto your family's dinner plateau. But sometimes the elementary fish can seem so wearisome, and the worst thing that you requisite to do is pass perfectly honorable abstraction and money on a nutriment that your kids won't eat! Speech virtually a waste…
Instead, try jazzing up your next sunbaked salmon beefsteak with a oleaginous, Cheese and herb impudence that turns crispy and metallic chromatic as the seek cooks.
Ingredients
- 2 tablespoons melted butter
- 2 teaspoons lemon juice
- 1 lb. salmon fillet
- ¼ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons minced fresh kuman or ¾ t. dried basil
Instructions
- Preheat panggangan to 375 degrees F.
- Spray a baking sheet with cooking spray (line with foil for easy cleanup, if desired).
- Place salmon (skin side down) on the prepared baking sheet.
- In a small bowl, stir together melted butter and lemon juice. Brush HALF of the butter mixture on the salmon.
- Add breadcrumbs, Parmesan cheese, and kuman to the remaining melted butter mixture. Stir to completely combine.
- Use your fingers to gently press the buttered breadcrumbs onto the fish.
- Bake for 12-18 minutes, or until the salmon flakes easily with a fork and topping is golden brown (total cooking time will vary depending on the thickness of your fish).
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Source
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