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Healthy Garlic Parmesan Salmon - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 to 2 pounds salmon fillet (skin-on or skinless), preferably center-cut
  • 3 cloves garlic, finely minced
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup whole-wheat panko or regular panko breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon zest (from 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley (plus more for garnish)
  • 1/2 teaspoon dried Italian seasoning or dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving
  • Cooking spray or a drizzle of oil for the pan

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it. Pat the salmon dry with paper towels so the topping sticks well.
  2. Season the salmon: Place the salmon on the pan, skin side down if it has skin. Sprinkle with 1/2 to 3/4 teaspoon kosher salt and a few cracks of black pepper. Drizzle with 1 tablespoon lemon juice.
  3. Mix the topping: In a small bowl, combine the minced garlic, Parmesan, panko, lemon zest, Italian seasoning, red pepper flakes (if using), parsley, and olive oil. Stir until the mixture looks like damp sand that clumps slightly.
  4. Top the salmon: Spoon the mixture evenly over the salmon, pressing lightly so it adheres. Leave a thin border around the edges so the topping doesn’t spill over as it bakes.
  5. Bake: Cook for 10–14 minutes, depending on thickness. The salmon should flake easily with a fork and look slightly translucent in the center. If your fillet is very thick, add 2–3 more minutes.
  6. Optional broil: For extra color, switch to broil for 1–2 minutes at the end. Watch closely—parmesan can brown fast.
  7. Finish and serve: Squeeze the remaining lemon juice over the salmon. Shower with a bit more parsley. Serve with lemon wedges and your favorite sides.