LEMON DILL PARMESAN SALMON
This Lemon Dill Parmesan Salmon is my new favorite way to prep salmon! For the longest time, I only made my salmon one way: with Cajun seasoning, honey, onion powder, and garlic powder (I’ll have to post the recipe on here someday). No other preparation could compare in terms of flavor… until now! This pan-cooked Lemon Dill Parmesan Salmon is so freaking delicious and easy that I can’t stop making it! It’s just perfect served with roasted parmesan asparagus and pearl couscous.
Other benefits of wild salmon
Wild caught salmon not only has a better ratio of omega-3 to omega-6 fatty acids, it’s also higher in calcium, iron, potassium, and zinc. Not to mention, farmed salmon are fed artificial pink pigments to turn their flesh a red-pink hue. On the other hand, wild salmon get their vibrant color naturally from eating lots of plankton, krill and shrimp. It’s unknown whether or not these artificial pigments are healthy, plus farmed salmon are often contaminated with other potentially harmful chemicals (PCBs, dioxins, and pesticides).
What you’ll need
Once you’ve got yourself some wild salmon, all you need is fresh lemon, grated Parmesan cheese, and a few spices: fresh or dried dill, garlic powder, black pepper, and salt (optional). The combination of flavors is simply mouthwatering! You can even use vegan parm to make this dairy-free 😉
For sides, I cooked pearl couscous according to package directions and added fresh parsley, parmesan, and a little bit of olive oil. I also roasted fresh asparagus at 400 degrees F for about 15 minutes with more olive oil, parmesan, salt, and pepper. I would say I used about one tablespoon of olive oil and parmesan for both dishes (you don't need a lot). You can sub quinoa or rice for gluten-free ;)
Here’s the printable recipe for this Lemon Dill Parmesan Salmon. Please rate and comment below if you try it!
This post contains affiliate links.
Leave a comment
Comments will be approved before showing up.