Pan seared Salmon with Parmesan Cheese…In our house, sometimes the lifetime of a recipe is short lived. I’ll try out something new, make it a few times until it is perfected, then photograph it to post and memorialize the recipe on the blog forever. After that it will rarely make it back into the rotation since I’m too focused on trying to create and discover new and exciting recipes.
But…this Salmon with Parmesan cheese on the other hand? This recipe is seared up in a pan, sprinkled with parmesan cheese or not and quickly devoured a few times a month.
It is perfect in every way!
First of all, it’s healthy so I can cook it often and eat it guilt free. Great for this “pre-bikini season” time of year when carbs are no longer my best friend but now my sworn enemy.
This salmon dinner is cooked in my new favorite Copper Chef Pan, which is a lifesaver on busy nights because it comes together in 15 minutes or less. Seriously! And that includes time to cook up some veggies on the side. I love my salmon served with asparagus.
Summer is quickly approaching gotta loose the next 10 pounds!
Are you ready for summer?
Ali in the Valley
Salmon with Parmesan cheese
Serving a hearty meal fresh from the sea is easier than you think.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Alison Ball
6 oz salmon filets
½ tablespoon olive oil
Salt and pepper
No oil or butter with The Copper Chef
¼ teaspoon dried dill
1 garlic clove grated or finely minced
zest of half a lemon
sprinkle of parmesan cheese on top or not!
Preheat a medium size skillet over medium high heat. Salt and pepper the salmon filets.
Pan Seared Salmon: In the preheated skillet, cook the salmon (skin side up if it has skin) for 4-5 minutes on the first side, then flip it and cook another 4-5 minutes. Add Asparagus to Copper Chef. The cook time will depend on the size and thickness of your salmon. You want the inside of the salmon to start to turn opaque and reach 135 degrees.
After the salmon is cooked, remove from heat sprinkle with parmesan cheese or not. Serve immediately. Leftovers will keep refrigerated in an airtight container for 5 days.
Nutrition Information Calories: 601 Fat: 36.5g Saturated fat: 10.5g Carbohydrates: 0g Sugar: 0g Fiber: 0g Protein: 69g