Salmon with Parmesan Garlic and Herb Crust Use Chicken or Pork
Elevate your weeknight dinner game with this versatile recipe for Salmon with Parmesan Garlic and Herb Crust—easily adaptable for chicken or pork! A crispy, golden crust made from freshly grated Parmesan, panko breadcrumbs, fragrant garlic, herbs like parsley and thyme, and a hint of lemon zest transforms simple proteins into a restaurant-worthy meal. Whether you choose tender salmon fillets, juicy chicken breasts, or savory pork chops, the recipe guarantees bold flavors and a melt-in-your-mouth texture. With just 15 minutes of prep and customizable cooking times, this dish is perfect for busy nights or entertaining guests. Serve it hot with a squeeze of fresh lemon for that extra zing, and pair it with your favorite sides for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (or chicken breasts/pork chops)
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs (panko preferred)
- 3 cloves Garlic, minced
- 0.25 cups Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves, chopped
- 3 tablespoons Butter, melted
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
If using salmon, ensure fillets are skinless and pat them dry. For chicken or pork, pound the pieces to an even thickness to ensure even cooking.
In a medium bowl, combine grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, chopped thyme, melted butter, lemon zest, salt, and black pepper to create the crust mixture.
Drizzle olive oil over the salmon fillets (or chicken/pork) and lightly rub to coat each piece evenly.
Press the Parmesan garlic and herb mixture firmly onto the top of each protein piece to form a thick crust.
Place the crusted salmon fillets (or chicken/pork) on the prepared baking sheet, crust-side up.
Bake in the preheated oven for 12-15 minutes for salmon or 18-20 minutes for chicken/pork, depending on thickness, until fully cooked and the crust is golden brown.
Switch the oven to broil for the last 1-2 minutes of cooking to crisp the crust further (optional).
Remove from the oven and let the cooked protein rest for 3-5 minutes before serving.
Serve hot with lemon wedges on the side, and enjoy!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.6 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 53.1 mcg | 266% | |
| Calcium | 696 mg | 54% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
