The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
This belly-warming dish is cheesy comfort food with a little boost of omega-3s.
Salmon is an amazing fish for many reasons. It’s versatile, filling and full of essential nutrients that fuel your body. It’s also extremely easy to prepare, no matter how you cook it. Take this dish as proof.
Coated in a flavorful mayo-based sauce and topped with crunchy bread crumbs and creamy shredded cheese, this casserole-style seafood supper takes no more than 15 minutes to prep and 15 minutes to bake!
Elegant to serve as a romantic dinner for two and simple enough to make on a busy weeknight, this meal is a jack-of-all-trades that’s guaranteed to please your taste buds and your body.
- Cook time:
- Prep time:
- Total time:
- ¾ cup Heinen’s plain panko breadcrumbs
- 1/3 cup Heinen’s grated parmesan cheese
- 2 Tbsp. melted butter
- 1 ½ lbs. fresh Coho salmon, skin and bones removed
- 3 garlic cloves, finely minced
- 4 Tbsp. mayo
- 1 tsp. ground mustard
- 1 tsp. paprika
- 1 tsp. ground pepper
- 1 tsp. salt
- 1 bunch fresh flat leaf parsley, rough chopped
- 1 cup Heinen’s shredded Colby Jack cheese (can sub with any shredded cheese you have on hand)
- Juice of 1 lemon
- Preheat the oven to 425˚F.
- In a bowl, combine the panko, grated parmesan and butter. Set aside.
- Clean and thoroughly dry the salmon. Run the salmon under cold water after removing the skin and bones. Your Heinen’s fishmonger can remove the skin and bones for you upon request. Thoroughly dry the salmon with paper towels. Set aside.
- Mix together all of the spices, mayo, garlic and parsley in a small bowl. Set aside.
- Place the salmon in an oven-safe baking dish. Coat the salmon with the mayo mixture and half of the grated cheese.
- Top with the panko mixture and the other half of grated cheese.
- Bake uncovered for 5-6 minutes, or until the breadcrumbs are golden, then cover with tin foil and continue to cook for an additional 10 minutes.
- Remove from oven and serve immediately. Garnish with fresh parsley and a squeeze of fresh lemon juice.
Note: For a family friendly twist, cut the salmon into 1-inch cubes and toss with the mayo mixture. Follow the rest of the recipe as written above.