PARMESAN CRUSTED SALMON RECIPES

Name: Parmesan Crusted Salmon Recipe by Tasty
Total time: 30 min
Yield: 1 serving
Cuisine: American
Ingredients: 6 oz skinless salmon; 7 oz asparagus; olive oil, to taste; salt, to taste; pepper, to taste; 1 egg; ¼ cup panko breadcrumbs; ¼ cup grated parmesan cheese; 1 tablespoon fresh parsley, chopped; salt, to taste

PARMESAN CRUSTED SALMON RECIPE BY TASTY

Parmesan Crusted Salmon Recipe by Tasty image

Here's what you need: skinless salmon, asparagus, olive oil, salt, pepper, egg, panko breadcrumbs, grated parmesan cheese, fresh parsley, salt

Provided by Robin Broadfoot

Total Time 30 minutes

Yield 1 serving

Number Of Ingredients 10

Ingredients

6 oz skinless salmon
7 oz asparagus
olive oil, to taste
salt, to taste
pepper, to taste
1 egg
¼ cup panko breadcrumbs
¼ cup grated parmesan cheese
1 tablespoon fresh parsley, chopped
salt, to taste

Steps:

Preheat oven to 400˚F (200˚C).
In a medium bowl, mix the parmesan crust ingredients.
In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
Bake for 10-12 minutes.
Enjoy!

Nutrition Facts : Calories 901 calories, CarbohydrateContent 28 grams, FatContent 61 grams, FiberContent 4 grams, ProteinContent 57 grams, SugarContent 4 grams

PECAN-CRUSTED FISH FILLETS RECIPE - BETTYCROCKER.COM

Pecan-Crusted Fish Fillets Recipe - BettyCrocker.com image

Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

Steps:

Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

Nutrition Facts : Calories 350 , CarbohydrateContent 10 g, CholesterolContent 105 mg, FatContent 3 , FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 450 mg

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