Go Back
–+ servings
Roasted Salmon with Parmesan Dill Crust – vegetarian recipe
Stav Kogan

Roasted Salmon with Parmesan Dill Crust

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 352
Ingredients Method Nutrition

Ingredients
  

  • 0.5 lbs (8.0 oz / 225g) salmon, cut into two equal pieces
  • 1.0 tbsp (0.1 oz / 3g) fresh dill weed, chopped
  • 0.25 cups (2.0 oz / 56g) cottage cheese
  • 1.0 tbsp (0.5 oz / 14g) extra virgin olive oil
  • 0.25 cups (0.8 oz / 22g) parmesan cheese, freshly grated
  • Watch the Clock (and the Flake!): Salmon cooks very quickly at 450°F (230°C). Check it right at the 8-minute mark. It’s done when the thickest part flakes easily with a fork or reaches an internal temperature of 145°F (62°C). Remember, the residual heat will continue to cook the fish slightly after you pull it from the oven!
  • The Broiler Trick: If your salmon is cooked through but you want a deeply golden, bubbly, and slightly crispy crust, turn your oven to Broil for the final 60 to 90 seconds. Keep a close eye on it so the parmesan doesn't burn.
  • Fresh vs. Dried Dill: While fresh dill weed provides the brightest flavor and the best visual appeal for this dish, you can substitute it with dried dill if you are in a pinch. Just remember the golden rule of herbs: use 1.0 tsp of dried dill for every 1.0 tbsp (15 ml) of fresh dil

Method
 

  1. Preheat your oven to 450°F (230°C).
  2. Combine the 0. 25 cups (2. 0 oz / 56g) of cottage cheese with the 0. 25 cups (0. 8 oz / 22g) of grated parmesan cheese, 1. 0 tbsp (0. 5 oz / 14g) of olive oil, and 1. 0 tbsp (0. 1 oz / 3g) of dill weed in a large-sized mixing bowl, mixing until thoroughly blended.
  3. Line a large-sized baking sheet with aluminum foil, and then arrange the 0. 5 lbs (8. 0 oz / 225g) of prepared salmon pieces on it, leaving a little space between each fillet.
  4. Smear exactly half of the prepared cottage cheese and dill mixture evenly over the top of the salmon pieces to form a thick crust.
  5. Roast in the preheated oven for exactly 10 minutes, or until the fish flakes easily with a fork and the cheese crust is a beautiful golden brown.
  6. Pat the Salmon Dry: Before smearing on your cottage cheese and dill mixture, thoroughly pat the raw salmon fillets dry with a paper towel. Removing excess moisture ensures the delicious parmesan crust adheres perfectly and prevents it from getting soggy.

Nutrition

Calories: 352kcalCarbohydrates: 5.7gProtein: 33gFat: 22g

Tried this recipe?

Let us know how it was!