Parmesan-Herb Crusted Salmon with Roasted Green Beans and Garlic Bread

This golden-crusted salmon features a crispy Parmesan-herb topping that keeps the fish moist and flavorful. The secret is a thin layer of sour cream and roasted onion and garlic spread, which helps the panko mixture adhere and adds a savory depth. Served with tender roasted green beans and warm, buttery garlic bread, this meal comes together in just 30 minutes with almost no cleanup.

Perfect for a busy weeknight, this recipe uses two oven trays for effortless cooking. The salmon bakes to perfection while the green beans roast alongside and the garlic bread is ready in minutes. It’s a complete dinner that looks and tastes impressive without the hassle.

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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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can substitute sour cream with a dairy-free alternative and use dairy-free butter and Parmesan. The texture may vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.