Baked Salmon with Herbed Parmesan Crust

Ever since out trip to Alaska last summer, I can't help but think about our visit to the salmon fishery whenever I'm shopping for salmon.   

It would be almost impossible to find such amazingly fresh salmon here in Atlanta but I still seek out the best wild caught salmon that I can find.  Even if that means traveling 30 minutes to the nearest fish counter.

I know that there are lots of health benefits to eating salmon but I just have to say - I eat it because I love it. If you love salmon as much as I do - you need to give this Herbed Parmesan Crust Salmon recipe a try. 

Baked Salmon with Herbed Parmesan Crust
1 salmon filet, about 2 pounds, left whole
2 cloves garlic, finely minced
¼ cup chopped parsley
½ cup chopped Parmesan cheese

Place salmon, skin side down on a parchment lined baking sheet.  
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Combine garlic, parsley and Parmesan.

Cover fish with another piece of parchment paper and bake 10 minutes at 400.

Remove fish from oven and spread mixture on top.

Return to oven and bake until fish temperature reaches 135. 

Remove from oven and let rest 5 minutes before serving. 

Really fresh salmon is so good that it doesn't take a whole lot of work to turn it into something extraordinary.  A dash of lemon and pepper, a scattering of fresh herbs, or in this case a sprinkling of parmesan and parsley is all it takes to make a terrific salmon filet.  My family thought I was a rock star when I served this dinner - I'll never tell them that it only took me 15 minutes to throw together.  That'll just be our little secret. 

Ciao!

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