Salmon Fillets with a Cornbread and Herb Crust – Recipe 🐟🌿

Salmon Fillets with a Cornbread and Herb Crust – Recipe 🐟🌿

Preparation Time

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 4 people

Difficulty: Easy

Ingredients

For the Salmon and Crust:

4 fresh salmon fillets (skinless)

150g cornbread (crumbled or processed into crumbs)

2 cloves of garlic, minced

3 tablespoons extra-virgin olive oil

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme

Zest and juice of 1/2 a lemon

Salt and freshly ground black pepper, to taste

For the Side:

400g fresh spinach leaves

2 cloves of garlic, thinly sliced

2 tablespoons olive oil

Salt and nutmeg, to taste

Instructions

1. Prepare the Salmon:

Preheat the oven to 200ºC (392ºF) and line a baking tray with parchment paper.

Season the salmon fillets with a drizzle of olive oil, lemon juice, salt, and pepper. Set aside on a plate.

Make the Crunchy Crust:

In a bowl, combine the crumbled cornbread, minced garlic, parsley, thyme, and lemon zest.

Drizzle with the 3 tablespoons of olive oil and mix well—using your hands or a spoon—until the mixture has the texture of damp sand.

Place the salmon fillets on the baking tray and generously press the cornbread mixture onto the top of each fillet, creating a thick layer. Baking:

Bake for 12 to 15 minutes, until the crust is golden brown and the salmon is cooked through but still succulent in the center.

Sautéing the Spinach:

While the salmon is in the oven, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the sliced ​​garlic and let it brown slightly (without letting it burn).

Add the spinach and sauté for 3 to 4 minutes until wilted. Season with salt and a pinch of nutmeg.

Plating Tip:

Create a bed of sautéed spinach in the center of the plate and carefully place the salmon fillet—crust side up—on top. Serve with "smashed" potatoes (batatas a murro) or wild rice for a complete meal!