Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, combine the panko breadcrumbs, chopped parsley, chopped dill, garlic powder, lemon zest, salt, and pepper. Mix well to evenly distribute the herbs and seasonings.
- Step 3: Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Drizzle the olive oil over the salmon fillets.
- Step 4: Press the breadcrumb mixture onto the tops of each salmon fillet, ensuring an even coating for maximum crispiness.
- Step 5: Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through and the crust is golden brown.
- Step 6: While the salmon is baking, prepare the easy lemon dill sauce by mixing together Greek yogurt, fresh dill, lemon juice, salt, and pepper in a small bowl. Serve alongside the crispy herb-crusted salmon. Enjoy!
Notes
- To store leftover crispy herb-crusted salmon, place it in an airtight container in the refrigerator for up to 2 days to maintain its flavor and texture.
- When reheating, do so gently in the oven at 325°F (160°C) for about 10 minutes to help keep the crust crispy without overcooking the salmon.
- For a delightful serving suggestion, pair the salmon with a fresh side salad or roasted vegetables to complement its flavors and add a pop of color to your plate.
- For an extra burst of flavor, consider adding a splash of white grape juice with vinegar or a squeeze of fresh lemon juice over the breadcrumb mixture before baking to enhance the dish's brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (approximately 6 oz)
- Calories: 350
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 1g