Recipe

March 6, 2024

Baked Salmon with Gremolata Crust

Recipe: Vanessa Perrone

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“Baked fish was the first protein I ever learned to make. It’s surprisingly simple and quick, yet many still shy away from it. This recipe wraps a beautiful salmon filet in a fragrant, citrusy crust. A dish fit for a dinner party that comes together fast enough for a weeknight meal.” – Vanessa Perrone

Ingredients

  • 1½ lb. salmon filet
  • 2 tsp Dijon mustard
  • 1 cup finely chopped fresh flat-leaf parsley
  • ½ cup plain breadcrumbs, store-bought (such as panko) or homemade
  • 1 garlic clove, minced
  • Zest of ½ orange
  • Zest of ½ lemon
  • 1 tbsp olive oil
  • Salt and pepper

Directions

Yield: Serves 6

  1. Preheat oven to 400°F (use convection setting. Line baking sheet with parchment paper.
  2. Place salmon on prepared baking sheet and evenly brush mustard all over.
  3. In bowl, combine parsley, breadcrumbs, garlic, orange zest, lemon zest, oil, and pinch each of salt and pepper. Stir to moisten breadcrumbs evenly.
  4. Cover fish with breadcrumb mixture, pressing firmly so it sticks to mustard layer. Bake for 15 to 20 minutes, until flesh is opaque in center and flakes easily when gently tested with a fork. Serve. Any leftovers can be stored in airtight container in refrigerator for up to 2 days.
Source:

Excerpted from Everyday Mediterranean Vanessa Perrone. © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Tags: baked salmon everyday mediterranean healthy dinners mediterranean recipes vanessa perrone

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