Baked salmon with parmesan and parsley crust
Mary Berry's foolproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time.
Ingredients
- 6 x 150g/5oz salmonfillets, skinned
- salt and freshly ground black pepper
- 150g/6oz cream cheese
- small clove garlic, crushed
- ½ lemon, grated rind only
- 25g/1oz fresh white breadcrumbs
- 25g/1oz fresh, coarsely grated parmesan
- 2 tbsp chopped fresh parsley, plus extra to garnish
- paprika
Method
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Preheat the oven to 200C/400F/Gas 6.
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Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.
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Mash the cream cheese with the garlic, salt and pepper and lemon rind.
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Divide into six and spread on top of each salmon fillet.
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Mix the breadcrumbs, parmesan and parsley in a small bowl and season.
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Sprinkle on top of the cream cheese mixture and dust with paprika.
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Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.
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Serve immediately, garnished with chopped parsley.
