Main courses · Fish & seafood
Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce
For best results with this recipe, remove the salmon you will use from the refrigerator 20-30 minutes before baking and bring it to room temperature.
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 6 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High protein
- Difficulty
- Medium
- broccoli florets
- 11 oz
- red onion
- 7.1 oz
- radish, red
- 7.1 oz
- salt
- 5 pinches
- olive oil
- 3 tbsp
- Parmesan cheese
- 1.6 oz
- dill, fresh
- 5 sprigs
- parsley leaf, fresh
- 5 sprigs
- lemon
- 1
- butter, unsalted
- 2.1 oz
- panko breadcrumbs
- 3 oz
- pepper, ground
- 2 pinches
- salmon fillet, fresh, skin on or skinless
- 2.6 lb
- Dijon mustard
- 4 tbsp
- onion
- 2.1 oz
- butter, unsalted (from cows' milk)
- 3.5 oz
- white wine
- 2.1 oz
- freshly squeezed lemon juice
- 2.1 oz
- salt
- 0.3 tsp
- pepper, ground
- 2 pinches
- crème fraîche, min 30% fat
- 4.1 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 53.5 g
- Energy
- 3,656.4 kJ
- Calories
- 873.9 kcal
- Fat
- 65 g
- Fibre
- 2.5 g
- Carbohydrates
- 21.1 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗