Oval serving platter features a large filet of baked salmon with parsley crust, surrounded by fresh corn, diced tomatoes, sliced peaches, and tiny mozzarella balls.
Dragonriders of Pern

Parsley Crusted Baked Salmon

Zeela
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Today we are attending a high summer Gather Feast at the Paradise River Hold on the planet of Pern to enjoy a meal of Parsley Crusted Baked Salmon. We arrive at the Hold in style as passengers on a large brown dragon.  This small Hold does not get a lot of visitors so we are now the subjects of much gossip. Friends of the dragon riders are always welcome of course, and we brought several bottles of the best Benden wine to contribute to the feast.

The fishers have been hard at work gathering a bounty of fish from the sea.  The salmon gets fileted and crusted with fresh herbs and bread crumbs, then baked to perfection.  We eat at long wooden tables outdoors under shady trees while a gentle breeze ruffles our hair. After dinner, a small group of residents walk us down to the shore and ring a bell that is attached to a long ocean pier, and we are greeted by a family of dolphins (also known here as “shipfish”).

(Inspired by Anne McCaffrey’s Pern series which is one of my long-time favorites)

Serve this with a seasonal side salad.

Oval serving platter features a large filet of baked salmon with parsley crust, surrounded by fresh corn, diced tomatoes, sliced peaches, and tiny mozzarella balls.

Parsley Crusted Baked Salmon

Salmon baked with a crust of fresh parsley and panko
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Course Main Course
Makes 2 servings

Special Equipment

  • Meat thermometer
  • Baking dish (8×8 or 9×13 depending on size of fish)

Ingredients
  

  • 2 Tbsp panko
  • 4 Tbsp finely chopped fresh parsley
  • ½ tsp habanero salt or regular kosher salt
  • 1 Tbsp oil
  • 1 lb skin-on salmon fillet (see note if using 1 1/2 lbs filet)
  • 3 Tbsp mayonnaise
  • Juice from 1 medium lemon

Instructions
 

  • Preheat oven to 475 F. Spray the center of a baking dish with cooking spray or pour 1-2 Tbsp oil in the center of it.
  • Use pliers to remove bones from salmon.
  • Toss panko with parsley, salt, and oil in a small bowl.
  • Place salmon skin side down in the prepared baking dish on top of the oil, making sure to swirl it around a bit so the entire skin gets oiled.
  • Spread salmon evenly with mayo.
  • Sprinkle parsley mixture over salmon, patting gently to adhere.
  • Drizzle the lemon juice evenly over the top of the parsley crust.
  • Roast salmon 20-25 minutes until it’s done (depending on thickness of fillet). Internal temp should be 145 F.
  • Use a large spatula to gently loosen salmon from the skin (which should gently stick to the pan). Transfer fish to a platter.

Notes

If using 1 1/2 lb salmon, increase salt to 1 1/2 tsp and bake for 26 minutes.
Keyword seafood
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Zeela