Ingredients
Units
- 4 salmon filets (6-8oz each)
- 3 tablespoons parsley (fresh, finely chopped)
- 2 tablespoons Basil (fresh, finely chopped)
- 1 tablespoon thyme (fresh, finely chopped)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup bread crumbs
- 1/2 cup flour
- 3 eggs (beaten)
Instructions
- Mix the bread crumbs with the chopped parsley, basil, and thyme until everything is fully combined.
- Preheat the oven to 450°F and set a sauté pan over medium to medium-high heat on the stove.
- Dredge one side of each salmon portion in flour, then dip it into the beaten eggs, and finally press it into the herb bread crumb mixture.
- Add oil to the hot sauté pan, then place salmon in the pan, crumb-side down, and cook for 2 minutes.
- Flip the salmon, transfer the pan to the oven, and bake for 6 minutes.
- Remove the salmon from the oven and let it rest for 5 minutes before serving.
Notes
Store your leftover low-sodium herb-crusted salmon in an airtight container in the fridge for up to 2-3 days. When reheating, be sure to use a method that will preserve the delicate texture of the salmon. Avoid microwaving, as this can make the fish tough and rubbery. Instead, try gently reheating in a pan on the stove with a little bit of olive oil or butter.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Salt