Parmesan Crusted Salmon with Parsley (Serves 4)
16 ounces Salmon, Wild Caught (leave skin on filet)
2 tablespoons lime juice
1/3 cup fresh Parsley, chopped
¼ cup Parmesan cheese, grated
- Preheat oven to 425 degrees. Line baking sheet with aluminum foil.
- Rinse salmon and pat dry. Place salmon, skin side down, onto foiled baking sheet.
- Top salmon with lime juice, parsley and Parmesan cheese.
- Bake for 25 minutes, using a food thermometer, bring the fish to 145 degrees for 15 seconds.
Note: I like to use a food thermometer to prevent overcooking fish.
Nutrition Facts: Calories 229, Total fat 8g, Saturated Fat 4g, Cholesterol 59mg, Sodium 100mg, Potassium 51mg, Total Carbohydrate 2g, Dietary Fiber 0g, Protein 36g