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Baked Salmon with Lemon & Parsley Sourdough Crust Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another. Line a baking sheet with parchment paper.

You can make Baked Salmon with Lemon & Parsley Sourdough Crust use 6 ingredients and 5 the steps. Here guides how you mix it.

The main ingredient Baked Salmon with Lemon & Parsley Sourdough Crust as follows:

  1. Prepare 2 of Fillets of Salmon.
  2. Prepare 2 slices of Rye Sourdough.
  3. Provide 1 Bunch of Fresh Parsley.
  4. Provide 1 of Large Lemon.
  5. Provide of S&P.
  6. Prepare of Extra Virgin Olive Oil.

Rinse the salmon filets under cool water. Gently pat them dry with paper towels, then place on the baking sheet, skin side down. Spread a thin layer of butter/margarine over each salmon steak. Squeeze lemon juice out of unused portion of lemon evenly over each ste ak.

How to Make Baked Salmon with Lemon & Parsley Sourdough Crust

  1. Season the Salmon with a little olive oil, S&P.
  2. Place sourdough in blender & blitz till fine breadcrumbs the remove to a mixing bowl..
  3. Zest lemon into the breadcrumbs. Chop the Parsley till fine & add to the mixture. Add the juice from half the lemon, a tbsp of olive oil & S&P..
  4. Press mixture onto the fish & bake in a hot oven for 12/15mins depending on thickness....
  5. Serve.

Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Serve with lemon wedges and fresh parsley sprigs, if desired. Easy Baked Salmon with Lemon and Butter. Seasoned with a simple flavored butter made with garlic, fresh dill and lemon, this baked salmon recipe always turns out flaky, tender and perfectly delicious.