Makes 8 servings 24 oz. wild caught salmon 3 Tbs. Nonfat, plain Greek yogurt 1 Tbs. Lemon juice, fresh 1-2 tsp. Minced garlic Dash sea salt Dash black pepper 1/2 cup grated Parmesan cheese 1/4 cup bread crumbs 2 tsp. Lemon zest Pinch of fresh thyme Pinch of fresh parsley, chopped 1/4 cup olive oil 1. Preheat oven to 400 degrees. Place thawed salmon on a rimmed baking sheet lined with parchment paper. Sprinkle with sea salt & pepper. 2. Mix Greek yogurt, lemon juice & garlic together in a bowl. Spread evenly over salmon. 3. Combine Parmesan cheese, bread crumbs, lemon zest, thyme, parsley & olive oil together in a bowl. Evenly press mixture on top of salmon. 4. Bake for 15 minutes or until salmon is cooked through and begins to flake. Enjoy!
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