Nut Crumb Garlic & Parmesan Crusted Salmon I was gifted a few bags of nut

Nut Crumb Garlic & Parmesan Crusted Salmon I was gifted a few bags of nut crumbs for Easter (thank you !) and knew that I wanted to try them out on some delicious salmon from . So happy to have a great seafood selection just a block away! This was a quick weeknight dinner with some gourmet flair. The crumb topping worked so well with the fatty salmon and The Parmesan, lemon zest, and garlic brought out some great flavors of the nuts. I went with their original mix here which is pistachio, almond and cashew. Definitely a nice change and great gluten free way to prepare your salmon, while still getting great textures from your topping. I served this alongside some rice pilaf (so good)! And some crunchy snow peas that I sautéed with garlic, olive oil, salt and pepper, and a squeeze of lemon!

– 1 lb salmon
– 1 cup nut crumb topping, original
– 3/4 cup freshly grated
– 2 tbsp parsley, chopped
– 2 cloves garlic, minced
– zest from 1/2 lemon
– 1 tbsp butter
– 1 cloves garlic minced
– juice from 1/2 lemon
– salt and pepper

Preheat oven to 425. Cut your salmon into 3 even filets. Rub a baking sheet with some olive oil. Place the salmon skin side down. Season with salt and pepper. In a bowl combine parsley, but crumbs, cheese, zest, garlic and mix together. In another small bowl combine butter, 1 clove minced garlic and lemon juice. Microwave for 20 seconds to melt together. Brush mixture on stop of salmon. Pour the remainder into the crumb topping. Scoop crumb mixture onto salmon and press into the flesh so that it sticks. Make a nice thick layer. Bake for 10 minutes. Remove and let cook for 3 minutes and serve. ** I like my salmon medium rare so cook to your liking — cook time will differ depending on the thickness of the cut **