Parmesan Herb Crusted Salmon with Garlic Bread and Green Beans

This golden-crusted salmon features a crispy Parmesan-herb topping that locks in moisture while adding irresistible crunch. The fish stays tender thanks to a layer of sour cream and roasted onion and garlic spread underneath the crust.

Serve it alongside roasted green beans and warm, buttery garlic bread for a complete meal that comes together in just 30 minutes. With no pots to clean, this oven-ready dinner is perfect for busy weeknights.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Finely chop the parsley; reserve about one-quarter for garnish. Trim the green beans if needed. In a small bowl, combine the Parmesan, panko, remaining parsley, a drizzle of olive oil, salt and pepper. Mix thoroughly so the oil coats the panko.
2. Toss the green beans in one oven-ready tray with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
3. Meanwhile, pat the salmon dry with paper towels and season all over with salt and pepper. Spread a thin layer of sour cream and half of the roasted onion and garlic spread over the top and sides of the fish (not the skin side). Sprinkle the Parmesan-panko crust on top and sides, pressing gently to adhere.
4. Place the salmon skin-side down in the remaining oven-ready tray. Roast on the top rack until the crust is golden brown and the fish is cooked through, 11-14 minutes.
5. Halve the ciabatta and toast it. In a small microwave-safe bowl, combine the butter and garlic powder. Microwave until softened, 30-45 seconds, then stir. Spread the garlic butter on the ciabatta halves, then cut each half diagonally.
6. Toss the roasted green beans in their tray with the remaining roasted onion and garlic spread. Divide the salmon, green beans and garlic bread among plates. Garnish the salmon with the reserved parsley and serve.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it dry before seasoning.

What can I substitute for ciabatta?

Any crusty bread like sourdough or French bread works well.

How do I store leftovers?

Store the salmon, green beans and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.