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.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
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
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!