Baked Salmon With Gremolata Crust
The bright flavours of a citrusy gremolata crust complement the richness of baked salmon fillets, a protein mainstay of the Mediterrannean diet.
Ingredients
- 1½ lb (680 g) salmon fillet large enough to cut into 6 pieces
- 2 tsp Dijon mustard
- 1 cup fresh flat-leaf parsley finely chopped
- ½ cup plain breadcrumbs
- 1 garlic clove minced
- zest of ½ orange
- zest of ½ lemon
- 1 tbsp olive oil
- salt and pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet and evenly brush the mustard all over.
- In a bowl, combine the parsley, breadcrumbs, garlic, orange zest, lemon zest, oil and a pinch each of salt and pepper. Stir to moisten the breadcrumbs evenly.
- Cover the fish with the breadcrumb mixture, pressing firmly so it sticks to the mustard layer. Bake for 15 to 20 minutes, until the flesh is opaque in the center and flakes easily when gently tested with a fork. Serve.
Notes
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.