Panko & Parmesan Crusted Salmon
Serves 4
Ingredients:
4 salmon filets
Avocado oil
Lemon juice
Kosher salt
Black pepper
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
2 Tbsp dried basil (I also sub for Penzey’s Foxpoint seasoning)
1 lemon, zested
Lemon Garlic Aioli
1 1/2 cup avocado mayonnaise
1 egg yolk
2 cloves garlic, diced
2 Tbsp fresh herbs (dill and chives)
1 1/2 Tbsp lemon juice
1 lemon, zested
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees.
Line nonstick cookie sheet with parchment paper. Evenly spread salmon filets amongst cookie sheet. Lightly drizzle with avocado oil, lemon juice, salt, and pepper. Set aside.
In a separate bowl, combine breadcrumbs, Parmesan, dried herbs, and lemon zest. Mix until well combined. Press mixture evenly onto salmon filets ensuring it won’t flake off too much as cooked.
Bake 20-25 minutes or until edges are lightly browned. Be careful to not overcook as salmon will dry out.
While salmon is cooking, prepare lemon garlic aioli. Combine all ingredients in Cuisinart or blend. Mix until well combined. Taste and adjust salt and pepper as needed. Set aside until salmon is done.
Once salmon is done cooking, plate and top with dollop of aioli. Serve with favorite roasted vegetables.
Note, if you wish to cook salmon on cedar planks on the grill, that is an easy option, too. Soak cedar planks while prepping salmon. Fully submerse planks in water so they don’t burn while grilling. In lieu of a cookie sheet, place salmon directly on cedar planks. Prepare remainder of recipe as directed. Cook on grill at 350 degrees for 20 minutes.