I was tired of salmon stinking up my house, so I decided to bake it to make romano crusted salmon! Fish smell-free!
This recipe turned out delicious! And, the cheese “crust” is really not bad for you. I used olive oil mayo (a little better than regular mayo because it has less fat and more olive oil), gluten free almond crackers for the breading, and romano cheese! Romano cheese is pretty strong, so you don’t need a lot.
Romano Crusted Salmon
Makes extra breading. I put what I don’t need inside a zip-top baggy, and save for chicken another night!
- 1 box blue diamond nut-thins (any variety is fine–I chose almond for a nutty flavor)
- Approx. 3.5-4 oz. Romano cheese (can use Parmesan if that is what you have), sliced
- 1 Tbsp. dried parsley
- 2 tsp. garlic powder
- 1 tsp. crushed red pepper flakes
- 4 Tbsp. olive oil mayo *Use just enough to combine the cracker crumbs/cheese together
- Juice of half a lemon
- 1 lb. wild salmon or steelhead fish
- Preheat the oven to 400.
- Combine the first 6 ingredients in a food processor. Pulse until you have what looks like bread crumbs.
- Pour half the “bread crumbs” into a bowl and combine with the mayo. Reserve the other half of the “bread crumbs” for another night.
- Line a baking sheet with foil for easy clean-up. Place the fish skin-side-down, and squeeze half a lemon over the fish.
- Press down your cheese/cracker topping on top of the fish with a spoon, and you can use your hands (just make sure to wash well after).
- Bake about 15 minutes.
For the brussels sprouts, slice them up length-wise. Saute them lightly (with about 1 Tbsp. olive oil) in a large saute pan. Add salt, pepper, and dried minced onion. Cook on medium for about 8-10 minutes. If you like, you could grate some leftover romano over top of the sprouts!
The reason I call this a superfood dinner is from all of the healthy omega-3’s in the fish, and the potent antioxidants in the brussels sprouts! An added bonus is that brussels sprouts are coming into season now.