Baked Salmon with Parmesan Crust & Dill Dip

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This recipe will surely put a different spin to your bland salmon routine, taking it to a different level and most importantly, you will be crust-ily happy to make this even at your busiest nights because it is so stress-free. Salmon with a parmesan crust and dill dip is absolutely one of my favourite recipes to impress my friends. Not only this is a quick-go to dinner recipe but also a crowd-pleaser! Prep the dill dip first before baking the salmon fillets.

Level:Easy

For the Dill dip:

2 tablespoons of sour cream

1 teapoon of Dijon mustard

3 tablespoons of Greek yogurt

2 tablespoons of onion, finely chopped

2 tablespoons of fresh dill, roughly chopped

1 tablespoon of lemon juice

A pinch of dried chili flakes

In a small mixing bowl, combine the ingredients, garnish with the remaining dill.

For the salmon:

2 tablespoons of olive oil

1 teaspoon of lemon zest

2 skinless salmon fillets

1 handful of breadcrumbs or (Panko breadcrumbs for a lighter crust)

Half a cup of grated Parmesan cheese

Sea salt

Black Pepper

Heat the oven to 200C, 180C fan, 400F, gas 6. Combine the breadcrumbs, Parmesan cheese, lemon zest, olive oil and a pinch of salt and pepper then coat the salmon fillets. Bake in the oven for 20 minutes or until the salmon is cooked through.

Allow to rest for 5 minutes before serving. Serve with the dill dip.