With my pregnancy, I have not been able to really eat any fish other than Salmon. Don't get me wrong, I love salmon, so this is not a bad thing. BUT, isn't it funny when you are told to stay away from certain things that those are the things you crave more than before? Ask me what I would rather be eating and I couldn't really tell you, but still, I know I would love to make a nice piece of Halibut or even my beloved tilapia right now. Okay, so there are a ton of people that would tell you I could still eat those things, but with this being my first child, I might be being a tiny bit over cautious... so judge me, it's okay :)
ANYWAY... I digress.... This simple way to prepare salmon was excellent. I mean it was so good, I didn't even have to have a sauce with it. That's right folks, you heard it straight from the self proclaimed sauce queen's mouth... no sauce is required with this recipe. It is perfect as is!! So good that while I'm writing this, I wish I had a piece baking in the oven right now!!! YUM!!!
Parmesan Baked Salmon
Created by Jenn's Food Journey
- Serves 2 -
2 Tablespoons mayonnaise
1 teaspoon whole grain mustard
1 Tablespoon grated parmesan cheese
1/8 teaspoon cayenne pepper
1/4 teaspoon lemon juice
3 Tablespoons Panko breadcrumbs
salt and pepper
2 Salmon filets
Preheat oven to 375 degrees F.
Mix together the mayo, mustard, parmesan, cayenne and lemon juice until well combined. Mix the panko with just enough olive oil to moisten them a bit (about 1/2-1 teaspoon) and season with salt and pepper. Place the salmon on a wire rack that has been set in a sheet pan and sprayed with non-stick cooking spray. Top each filet with the mayo/mustard mixture and then top with panko. Place in oven and bake 15-20 minutes or until the fish flakes easily with a fork. Serve immediately and enjoy!
Favorite Recipe of the Day from Past Years: Sriracha Honey Cashew Chicken