Parmesan and Parsley Crusted Salmon
A rich, creamy and delicious topping of parmesan cheese with mayonnaise and herbs takes baked salmon fillets to a new, Keto-awesome level.
Servings: 4 servings
- 4 4 ounce salmon fillet wild-caught, skin-on
- 1/4 tsp pink sea salt
- 4 tbsp mayonnaise avocado oil based
- 1/2 cup parmesan cheese grated
- 1 tsp garlic powder
- 1/4 tsp lemon peel dried
- 2 tbsp parsley dried
Preheat oven to 350 degrees.
In a small mixing bowl, combine mayo, parmesan, lemon peel, garlic powder and parsley.
Pat salmon fillets (or pieces) dry with paper towels, then place each in a Single Serving Silicon Pan (I used the Miniature Tart Molds - Linked in the notes below).
Sprinkle with salt.
Spread the cheese mixture evenly among the salmon fillets, spreading gently with a spoon or table knife.
Set the silicone molds in a glass pan in case they overflow.
Bake in preheated oven for 15 minutes, or until the fish flakes when a fork is inserted.
Let rest for 10 minutes or until the Parmesan mixture sets enough to be able to easily remove the salmon is pretty single servings.
Calories: 313kcal | Carbohydrates: 1g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 477mg | Potassium: 591mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg