Ingredients:
2 salmon filets (0.5 to 0.75 lb. per piece) wild caught
¼ cup olive oil
2/3 cup breadcrumbs (passion fruit mango granola)
¼ cup grated parmesan cheese
1/4 cup finely chopped parsley
4 cloves garlic, minced
½ tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. Salt
¼ tsp. pepper
Lemon wedges, to serve
INSTRUCTIONS
- Preheat oven to 400°F | 200°C.
- Pull salmon out of the fridge, and allow coming to room temp, for 15-20 minutes.
- Take a plate, or shallow dishes and place all of the dry ingredients (bread crumbs (granola) parmesan, paprika, garlic powder, salt, pepper, chopped parsley. Use a fork to mix together panko
- Drizzle a little olive oil on top of salmon and then dredge in dry mix with Naturalvert granola press gently to make sure crumbs adhere.
- Let salmon sit for 5 minutes to allow the coating to dry.
- Meanwhile, in a 12 inch non-stick skillet, over medium-high heat, add oil, and heat until shimmering. You should have enough oil to cover the top layer of the salmon.
- Sear salmon for about 2-5 minutes or until golden brown.
- After, place salmon on baking pan and insert into oven for 5-7 minutes.(depending on the thickness of the salmon fillet)
- Use an instant read thermometer to ensure salmon is cooked to 145 degrees internal temperature
- Serve with lemon wedges
Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.