Parmesan-Crusted Salmon Fillets with Lemon Parsley Sauce

1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2.In a shallow bowl, combine shredded Parmesan cheese, panko breadcrumbs, chopped parsley, garlic powder, salt, and freshly ground black pepper. Mix well to create the crust mixture.

3.Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and pepper.

4.Brush the top side of each salmon fillet with olive oil to help the crust adhere.

5.Press the Parmesan breadcrumb mixture firmly onto the oiled side of each salmon fillet, ensuring an even coating.

6.Place the salmon fillets crust-side up on the prepared baking sheet.

7.Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden and crispy. The internal temperature should reach 145°F (63°C).

8.While the salmon is baking, prepare the lemon parsley sauce. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon zest, lemon juice, and chopped parsley until smooth and well combined. Season with salt and pepper to taste.

9.In a small skillet, heat a drizzle of olive oil over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until slightly softened but still holding their shape. Season with a pinch of salt and pepper.

10.Once the salmon is done, remove from the oven and let rest for 2 minutes.

11.To serve, spoon a generous amount of lemon parsley sauce onto each plate, place a Parmesan-crusted salmon fillet on top, and arrange sautéed cherry tomatoes alongside. Garnish with additional fresh parsley if desired.