Looking for a crowd-pleasing dish that’s both healthy and packed with flavor? This oven roasted salmon with homemade lemony breadcrumbs is a showstopper that’s surprisingly simple to make. The bright citrus zest and hearty crunch of whole-grain breadcrumbs perfectly complement the tender, flaky salmon, making it a dish that’s elegant enough for entertaining but easy enough for a weeknight dinner. Whether you’re serving a dinner party or meal prepping for the week, this recipe is sure to impress and delight every guest at the table.
Ingredients for 10 servings
- 2-3 lbs salmon filet
- 2 Tbsps of extra virgin olive oil
- Home made bread crumbs (see directions below)
- 2-3 Zest lemons
- white wine (optional)
- kosher salt
- 1 Loaf Ezekiel bread or any other hearty whole grain bread
Preparation
- Preheat oven to 375 F
- Place small pieces of bread into blender and pulse until it reaches a course texture
- Transfer desired amount of bread crumbs to a bowl. At this time you can add, crushed garlic, parsley, cilantro, nuts or zests. Unused crumbs can be stored using air tight containers in the freezer.
- Zest 2-3 lemons with micro plane grater, then juice them. (If you are using white whine, you do not need to juice the lemons)
- Fill pan 1/4 full with a 50/50 mixture of white whine and water. If you are not using white wine, use a mixture of water and lemon juice obtained from your zest lemons and fill the pan 1/4 full (the lemon-water mixture is not necessarily 50/50, just use all but 1/4 cup the lemon juice that you squeezed.)
- Place filet of salmon on the sheet pan. Drizzle the Salmon with olive oil, smear on a thin layer of lemon zest, top zest with bread crumbs and finish with a drizzle of olive oil and lemon juice.
- Roast for about 25 minutes or until internal temperature of the fish is 140 F (or if you cut through the thickets part of the salmon and it no longer looks raw.) Do not overcook.
- Sprinkle with kosher salt when it comes out of the oven
- Serves approx. 10