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.
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
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.