Garlic Parmesan Salmon
Garlic, Parmesan, Asiago, and fresh lemon come together in this easy baked salmon that's ready in just 20 minutes.
Servings: 4
Ingredients:
- 4 salmon fillets
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper, freshly ground
Garlic Parmesan Topping
- ⅓ cup Parmesan cheese, grated
- ⅓ cup Asiago cheese, grated
- 1 tbsp olive oil, softened
- 4 garlic cloves, pressed
- 1 lemon, juiced
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano, optional
Method:
Start Cooking- Preheat the oven to 425°F (220°C). Line a baking sheet or baking dish with parchment paper.
- Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet. Drizzle with the olive oil and season evenly with the salt and black pepper.
- In a small bowl, combine the Parmesan, Asiago, olive oil, garlic, lemon juice, oregano (if using), and parsley. Stir until the mixture is evenly combined.
- Spoon the garlic Parmesan mixture evenly over the tops of the salmon fillets, gently pressing it onto each fillet.
- Bake for 10–12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- For a more golden topping, broil for 1–2 minutes at the end of cooking, watching carefully to prevent burning.
- Garnish with additional chopped parsley, if desired, and serve immediately. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Pat the salmon dry before adding the topping so it adheres better and browns more evenly.
- Freshly grated Parmesan and Asiago melt more smoothly than pre-shredded cheese and create the best texture.
- If your salmon fillets vary in thickness, check the thinner pieces first to avoid overcooking.
- Broil for the last 1–2 minutes only if you’d like a more golden topping, and watch closely to prevent burning.
- Leftover salmon can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave to keep it moist.
- Use all Parmesan if you prefer its flavor.
- Add ½ teaspoon of smoked paprika or Italian seasoning.
- Sprinkle with a little lemon zest before baking.
- Swap the parsley for fresh basil or dill.
- Add a pinch of red pepper flakes if you enjoy a little heat.
- For a golden, crisp topping, broil the salmon for the last 1–2 minutes.
- Serve with roasted asparagus, green beans, broccoli, or a crisp garden salad.
- It’s also delicious with mashed potatoes, roasted baby potatoes, rice, quinoa, or crusty bread to soak up the flavorful garlic and lemon juices.
- Finish with a sprinkle of fresh parsley.
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Nutrition:
Calories: 384 kcal | Carbohydrates: 4 g | Protein: 41 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 10 g | Cholesterol: 106 mg | Sodium: 387 mg | Potassium: 917 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 294 IU | Vitamin C: 17 mg | Calcium: 237 mg | Iron: 2 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Salmon
WHY WE LOVE IT
Salmon is quick to cook, packed with flavor, and pairs beautifully with everything from roasted vegetables to fresh salads.
A LITTLE STORY
For centuries, salmon has been enjoyed around the world, whether grilled over an open fire, smoked for preservation, or baked for simple family meals.
DID YOU KNOW?
Salmon is naturally rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D, making it a nutritious choice for everyday meals.
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