Gluten-Free Baked Salmon with Lemon-Herb Crust

Ingredients

• 4 6-oz Salmon fillets
• 1/2 cup Gluten-free breadcrumbs
• 1 tablespoon Lemon zest
• 1/4 cup Fresh parsley
• 2 tablespoons Fresh dill
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Finely chop the 1/4 cup of fresh parsley and the 2 tablespoons of fresh dill. Mince the 2 cloves of garlic.
3. 3In a medium-sized bowl, combine the 1/2 cup of gluten-free breadcrumbs, 1 tablespoon of lemon zest, the chopped 1/4 cup of fresh parsley, the chopped 2 tablespoons of fresh dill, the minced 2 cloves of garlic, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir all ingredients together thoroughly until well combined.
4. 4Line a large baking sheet with parchment paper. Place the 4 6-oz salmon fillets onto the prepared baking sheet, ensuring they are spaced apart.
5. 5Evenly spoon the gluten-free breadcrumb mixture over the top of each of the 4 salmon fillets. Gently press the mixture onto the salmon with the back of a spoon or your fingers to help it adhere.
6. 6Carefully transfer the baking sheet to the preheated oven. Bake for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily when tested with a fork; an instant-read thermometer inserted into the thickest part of the salmon should register 63°C.
7. 7Remove the baking sheet from the oven. Serve the baked salmon immediately, perhaps alongside steamed green beans or roasted asparagus.

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