Parsley-Crusted Salmon

Two parts parsley to one part breadcrumb. The crust bakes green and crisp, and the fish underneath steams in its own moisture.

Why the parsley matters here. Under a crust the parsley is protected from direct heat, so it keeps its color and its flavor concentrates rather than burning off. It is the only herb in this quantity that won't turn medicinal.

Home kitchen · 4 to 6 servings

• 2 cups Flat-leaf parsley, finely chopped and bone dry
• 2½ lb Salmon fillet, skin on, portioned
• 1 cup Panko breadcrumbs
• 6 cloves Garlic, grated
• 2 Lemons, zest and juice
• 1/3 cup Extra virgin olive oil
• 2 tbsp Dijon mustard
• to taste Sea salt and black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Combine the parsley, panko, garlic, lemon zest, olive oil, salt and pepper. It should clump when you squeeze it.
2. 2 Pat the salmon dry, season, and brush the top with a thin layer of Dijon — the glue for the crust.
3. 3 Press the parsley mixture on in a thick, even layer. Do not be shy; it compacts as it bakes.
4. 4 Roast at 425°F for 12 to 14 minutes, until the crust is set and just golden at the edges.
5. 5 Rest 3 minutes, finish with lemon juice, and serve with roasted potatoes and asparagus.