Crispy Garlic Parmesan Salmon

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  Salmon(907g)
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  Bread Crumbs, Dry, Plain(160g)
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  Parmesan Cheese(160g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(60g)
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  Garlic(240g)
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  Butter(80g)
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  1 pinch salt
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  1 pinch pepper
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  2 lemon wedges (to serve)

Instructions

1. 1Mince the fresh garlic and chop the fresh parsley; set aside. Cut the salmon into 8 equal portions and pat dry with paper towels.
2. 2Melt the salted butter in a small skillet over medium heat, about 2–3 minutes, until foaming subsides. Remove from heat and let cool slightly.
3. 3In a medium bowl, combine the breadcrumbs, grated parmesan, minced garlic, and chopped parsley. Pour the melted butter over the mixture and stir with a fork until the breadcrumbs are evenly moistened, about 1 minute.
4. 4Line a large skillet with parchment paper or lightly oil it. Arrange the salmon portions skin-side down over medium-high heat. Cook 3–4 minutes until the skin crisps and the salmon begins to turn opaque at the edges.
5. 5Remove the skillet from heat. Divide the breadcrumb mixture evenly among the salmon portions, pressing firmly onto the top of each fillet to form an even crust.
6. 6Return the skillet to medium-high heat and cook uncovered for 5–7 minutes until the breadcrumb topping is golden brown and the salmon flakes easily with a fork when tested at the thickest part, reaching an internal temperature of 145°F.
7. 7Transfer the cooked salmon to a cutting board and cool for 5 minutes. Divide evenly into 8 airtight containers while still warm, then refrigerate.
8. 8To reheat, place a portion in a skillet over medium heat for 3–4 minutes, or transfer to a 350°F oven for 5–7 minutes until warmed through.