#325: Parmesan Crusted Salmon with Roasted Kale and Parsnips

This dish is more mild in terms of spice and heat, than what I usually prepare.  But, sometimes it's nice to give your tummy a little break.  Generally when I prepare salmon, I do a honey soy version, but every once in a while when I'm rushed for time, this parmesan crusted version is just the ticket.  It might just be me, but I also feel like the mayonnaise makes the fish taste a little creamier and softer than it otherwise might be.  

Anyway, lately I've been trying to get dinner in before 8pm.  Some days that can be tough after a long day at work, but I've been trying to be better at it, and when you have simpler recipes with less preparation time involved during the week, it helps you manage these little goals all the better. 

Just a suggestion, but I like to squeeze a little lemon and a dash or two of hot sauce on my salmon before eating, but to each his own!  Enjoy!

Ingredients

For the Salmon
1/4 cup mayonnaise 
2 salmon filets
1 tbsp grated parmesan cheese
1 tbsp Panko or any breadcrumbs
salt and pepper to taste

For the Roasted Kale and Parsnips
4 parsnips, peeled and chopped/cubed
3 cups of roughly chopped kale
1/4 cup olive oil
1 tsp sea salt
1/4 tsp black pepper

Directions

For the Salmon

1. Preheat oven to 400 degrees Fahrenheit.
2. Lay salmon filets on foil lined baking sheet.  Sprinkle with some salt and pepper.  
3. Spoon half of the mayonnaise onto each salmon filet.  If you use filets with the skin on be sure you place them skin side down.  
4. Spread the mayonnaise out.  Then cover the mayonnaise with half of the parmesan cheese on each filet and then the Panko on top. 
5. Bake for 15 minutes. 

For the Roasted Kale and Parsnips

1. Preheat oven to 450 degrees Fahrenheit.
2. Lay parsnips and kale on baking sheet in single layer. 
3. Sprinkle with olive oil, salt and pepper.  Coat all of the veggies by tossing them thoroughly (get in there and use your hands!). 
4. Roast for 30 minutes, turning the veggies over about halfway through.