Lemon and Parmesan Crusted Salmon

Fish can be tricky to cook because you want it to be super flavorful but not taste "fishy." The husband is often skeptical when it comes to baked fish, because it can be particularly tricky to prepare without that "fishy" taste. But I found this recipe at Betty Crockers' site and decided to give it a try.

Lemon and Parmesan Crusted Salmon (4 servings at 6 points a piece)

Ingredients:

1 salmon fillet, 1 1/4 pounds
2 tbsp reduced calorie/fat butter or margarine
1/4 tsp salt
3/4 cup season bread crumbs
1/4 cup grated ff Parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon peel
1/4 tsp dried thyme leaves

Directions:

Heat oven to 375 F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tbsp of the butter or margarine. Sprinkle with salt.

Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter or margarine. Press bread crumb mixture evenly on salmon.

Baked uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

I ended up only making half of this recipe because I didn't have a full fillet of salmon. I also used skin-free salmon. The fish turned out so tasty that before I remembered to take a picture, it was all gone! So the picture you see above is from the Betty Crocker site. The crust was pretty crispy and just full of so many flavors, and it made the salmon taste wonderful. The husband devoured the stuff; no fishy tastes around here :)