Last Updated on April 3, 2023
We asked some of our members to share their favorite homemade recipes. We hope you enjoy ButcherBox member Kathleen’s Baked Lemon Salmon.
Ingredients
- 2 ButcherBox Wild-Caught Salmon Filets
- 1 lemon zested and juiced
- 3 tablespoon fresh parsley chopped and divided
- 6 cloves garlic chopped and divided
- 1 onion sliced
- drizzle of olive oil
- salt and pepper to taste
- 1 pint cherry tomatoes halved
- pinch crushed red pepper flakes optional
Panko Bread Crumb Topping:
- 1 TBSP olive oil
- 1/4 cup panko bread crumbs
- 1 TSP Italian seasoning
- 1/2 TSP garlic & onion powder
- Salt and pepper to taste
Instructions
For the Panko Crumb Topping:
- Heat oil on medium and add below ingredients. Toss around for 5-8 minutes or until bread crumbs are brown.
For the Salmon:
- Preheat oven to 400. In an oven safe dish, add salmon and top with juice of 1/2 lemon and its zest, 1 tablespoon of the parsley, 2 cloves of the garlic, drizzle of oil and a few cracks of salt and pepper. Bake for 15 to 18 minutes or until salmon flakes with a fork.
- Meanwhile, in a large skillet sauté onions, garlic and tomatoes in a drizzle of olive oil. Cook until fragrant and the tomatoes start to give off their juices, about 5-8 minutes. Season with salt, pepper and crushed red pepper.
- Boil pasta of choice, and reserve a 1/2 cup of the pasta water. Add pasta to the skillet with the remaining parsley, juice of 1/2 lemon and pasta water. Toss around for a few minutes and plate.
- Add bread crumbs as your pasta topping and top with baked salmon.
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