Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-baked salmon fillets with a golden parmesan crust, complemented by a refreshing lemon-dill yogurt sauce for a light, elegant meal. This Mediterranean-inspired seafood recipe (gluten free option), ready in about 25 minutes, pairs salmon fillets, grated Parmesan cheese, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil spray.
  2. Step 2: In a small bowl, combine 1/2 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 2 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Pat dry 4 salmon fillets (6 oz each) and place them skin-side down on the prepared baking sheet. Press the Parmesan breadcrumb mixture firmly on top of each fillet to form a crust.
  4. Step 4: Bake the salmon for 12-15 minutes until the crust is golden and the salmon flakes easily with a fork.
  5. Step 5: While salmon bakes, mix 1/2 cup plain Greek yogurt with 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp fresh lemon juice in a small bowl.
  6. Step 6: Serve the baked salmon topped with a generous dollop of the lemon-dill yogurt sauce.

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