Looking for quick and healthy dinner ideas to make on busy weeknights? This Sun-Dried Tomato Parmesan Crusted Salmon is a healthy, flaky fish recipe that is packed with flavor and can be made in just 25 minutes!
A Healthy Parmesan Crusted Salmon Recipe
Now that the holidays are behind us and the Christmas cookies are all gone, you may be looking for some healthy dinner ideas to start off the new year with. If so, I recommend trying this Sun-Dried Tomato Parmesan Crusted Salmon recipe.
It’s flaky, flavorful, and goes great with roasted veggies that are all cooked on one sheet pan together! Plus, you can put the whole meal together in just 25 minutes, which is great if you’re a family that is constantly on the go.
Eating healthy has never tasted as good as this baked salmon does. The top gets crusty and is packed with flavor and the salmon is perfectly flaky!
Is This Salmon Recipe Healthy?
It is! Salmon is loaded with omega-3 fatty acids, rich in antioxidants and is a great source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12).
This salmon recipe is baked with avocado oil which helps the body absorb other fat-soluble vitamins. Avocado oil is also a heart-healthy oil, high in oleic acid and vitamin E.
If you’re looking to avoid excess fats too, you can reduce the amount of olive oil drizzled on the salmon. For a low carb spin, you can also replace the bread crumbs with almond flour or finely ground nuts!
If you’re on trying to clean up your diet, this baked salmon recipe is a great choice for dinner, or even lunch if you’ve got the time. I hope you love this healthy, flavor-packed salmon as much as I do!
Ready to enjoy some delicious salmon? Here are the ingredients you’ll need to get started:
- Wild Salmon Fillet
- Avocado Oil or Extra Virgin Olive Oil
- Breadcrumbs: Panko breadcrumbs or whatever store brand breadcrumbs you have are fine. For a low carb spin, use almond flour or finely ground nuts.
- Grated Parmesan
- Sun-Dried Tomatoes: roughly chopped. Make sure they are dry, not packed in olive oil.
- Fresh Basil: loosely packed. If you’re not a big fan of basil, you can use less.
- Salt and Fresh Black Pepper
- Fresh Green Beans: feel free to add in other vegetables like brussels sprouts or cauliflower, too.
How to Make Sun-Dried Tomato Parmesan Crusted Salmon
If you’ve never made salmon before, or even fish in general, you’re at no disadvantage – it’s really pretty easy! You just season the fish, arrange the veggies on the tray around it, and put it in the oven.
P.S. the breading is not mandatory, but it totally brings this baked salmon to the next level – so try it! 🙂
Prep: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Make Breading in Food Processor: Combine breadcrumbs, parmesan, sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Process, slowly drizzling in 1 tablespoon of extra virgin olive oil until well combined.
Season and Bread Salmon: Place salmon on the baking sheet. Season liberally with salt and pepper. Press the sun-dried tomato mixture all over salmon so the entire filet is coated.
Add Green Beans: Scatter green beans around the salmon on the baking sheet and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, to taste.
Bake Salmon: Bake for 10 minutes until salmon is cooked through and beans are just starting to brown.
Serve: Remove from the oven. Serve green beans with any leftover sun-dried tomato/parmesan mixture.
Tips for the Flakiest Parmesan Crusted Salmon
As you can see, the whole process is pretty simple. Even so, here are some tips on how to get the best results with your salmon:
- For Extra Crunch: add some pine nuts to the food processor mixture for extra texture in the topping!
- How to Tell If the Salmon is Done: use a fork to poke the salmon where it is the thickest. If it flakes, you’re good to pull it out of the oven. The thickets part of a salmon filet should be cooked to 145°F.
- To Reduce Fat Levels: use fat-free/reduced-fat olive oil and parmesan cheese. I don’t recommend this from a flavor stand point, but if you need it to be low fat, that’s how you can do it!
- Low Carb: to make this dish low carb, substitute the bread crumbs for a mixture of ground/finely chopped nuts or almond flour.
What Goes with Baked Salmon?
Let’s talk sides for your salmon. The following are a few of my go-to options:
- Salad: if I’m trying to be super healthy, I love to make an easy side salad to go with my salmon. Something like this Greek Salad!
- More Vegetables: why stop at roasted green beans? My favorite Mashed Cauliflower would be a perfect side. Or if not watching your carbs, how about these spectacular Oven Roasted Potatoes!
- Rice or Pasta: brown rice or some garlic and olive oil noodles go really well with this salmon.
How to Store and Reheat Leftovers
Refrigerate leftovers in an airtight container for 2-3 days. When you want to reheat the fish, bake it in the oven or in an air fryer for a few minutes until it reaches the desired temperature.
This recipe for Sun-Dried Tomato Parmesan Crusted Salmon is a favorite weeknight meal around here. The salmon is tender, flavorful and perfectly paired with the vegetables that all cook together on one sheet pan.
If you try out this easy dinner recipe, please let me know if you enjoy this recipe in the comments below. You can even leave a photo now to share how it turns out for you at home!
- 1.5 pounds wild salmon filet
- 3 tablespoons extra virgin olive oil, divided
- ½ cup breadcrumbs
- ¾ cup freshly grated parmesan
- 1/3 cup roughly chopped sun-dried tomatoes (dry, not packed in olive oil)
- ½ cup loosely packed fresh basil
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 12 ounces trimmed fresh green beans
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Combine breadcrumbs, parmesan, sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Process, slowly drizzling in 1 tablespoon of extra virgin olive oil until well combined.
3. Place salmon on the baking sheet. Season liberally with salt and pepper. Press the sun-dried tomato mixture all over salmon so the entire filet is coated.
4. Scatter green beans around the salmon on the baking sheet and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, to taste.
5. Bake for 10 minutes until salmon is cooked through and beans are just starting to brown.
6. Remove from the oven. Serve green beans with any leftover sun-dried tomato/parmesan mixture.
Amount Per Serving: Calories: 600Total Fat: 37gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 123mgSodium: 679mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 46g
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