The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
I love this salmon recipe for two reasons. One, it requires just a handful of ingredients and I’m a big fan of a short ingredient list. Second, it features Heinen’s parmesan crisps, a slow-baked cracker made only with parmesan cheese, which are beyond delicious in their own right. Crushed to crumbs, these crisps add so much flavor and a satisfying crunch to the salmon without the need for breadcrumbs or other seasonings.
I opted to use Heinen’s everything seasoned parmesan crisps, but you can also use their classic parmesan crisps and it will be just as delicious. Pick up a fresh fillet of their Verlasso salmon from the Seafood Department, a lemon and some fresh parsley and you’re set! This recipe only takes about 25 minutes, start-to-finish, with minimal prep required.
- Cook time:
- Prep time:
- Total time:
- 1 package Heinen’s everything parmesan crisps
- 1 ½ Tbsp. Heinen's olive oil
- 2 ¼ to 2 ½ lbs. Verlasso salmon
- 1 lemon
- Kosher salt and pepper
- Chopped fresh parsley
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or foil.
- Transfer the parmesan crisps to a Ziploc bag and seal to close. Using firm pressure, roll a rolling pin back and forth over the bag to crush the crisps into crumbs. Transfer the crumbs to a bowl and stir in the olive oil. Set aside.
- Arrange the salmon on the prepared sheet pan. Top with the juice of half of the lemon, then season to taste with kosher salt and pepper.
- Sprinkle the parmesan crisp crumbs over the salmon until well-covered, gently pressing the crumbs to help them stick.
- Transfer the pan to the oven and bake for 15 minutes, or until the salmon is cooked to your liking. Remove the pan from oven and top with parsley. Cut the remaining lemon half into wedges and serve alongside salmon.