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Prep time
10 minutes
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Cook time
15 minutes
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Serves
2 to 4
Test Kitchen Notes
This sheet-pan baked salmon dish from food content creator and recipe developer Rosalynn Daniels is what weeknight dinner dreams are made of. Ready to eat in under 30 minutes, it calls for just a handful of ingredients, yet brings so much flavor to the table. The key is in the coating: a crunchy, umami-rich mix of panko breadcrumbs, shredded BelGioioso Parmesan cheese, lemon (zest + juice), and fresh parsley. The Parmesan cheese becomes melty and crisp as it bakes with the breadcrumbs and herbs, creating a golden, savory crust that complements the simple flavors of the salmon. Serve it with fresh lemon slices for an extra bit of brightness, plus a green-veggie side dish (like sautéed asparagus or roasted Brussels sprouts) and you’re in business.
This recipe is shared in partnership with BelGioioso Cheese. —The Editors
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Parmesan-Crusted Salmon
Ingredients
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1 cup
panko breadcrumbs
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1/2 cup
chopped fresh parsley
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Zest of 2 lemons
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1/2 cup
BelGioioso Parmesan, shredded or grated
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1 teaspoon
salt
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1/2 cup
extra-virgin olive oil
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4
salmon fillets
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Lemon slices, for garnish
Directions
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Preheat the oven to 425°F.
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In a small bowl, combine the breadcrumbs, parsley, lemon zest, shredded or grated Parmesan, salt, and extra-virgin olive oil. Set aside.
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Rinse off the salmon fillets and pat dry with a paper towel.
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Place the fillets on a baking sheet flesh-side up. Top each fillet with the Parmesan coating (about 1/4 cup per fillet).
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Bake for 15 minutes, or until the salmon is cooked to your liking. Garnish with fresh lemon slices, and serve warm. Enjoy!
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