Salmon with Spinach Parmesan Topping
I'm constantly in search of ways to dress up healthy fish so my husband, who isn't much of a fish eater, will enjoy it. Salmon with Spinach Parmesan Topping got a high rating and disappeared quickly from my husband's plate. The fish bakes up moist and flavorful under a thick topping of what is, in essence, a spinach casserole. Onions and Parmesan cheese flavor the spinach, and a layer of bread crumbs and more Parmesan provide a crunchy topping. This is an easy weeknight main dish, but it's worthy of company. If you'd like a less expensive option, try the spinach topping spread on 4-6 tilapia filets instead of the pricier salmon. The tilapia filets will need only about 15 minutes of cooking time. Put some rice on to cook while the salmon is in the oven and make a simple green salad. Dinner can be on the table in 30 minutes!
Salmon With Spinach Parmesan Topping -- Serves 4
1- 1/4 pounds of salmon filet
1-2 teaspoons of lemon juice
1/4 teaspoon of lemon pepper
8 ounces of frozen spinach (1/2 of a 16-ounce bag)
2 tablespoons of Greek yogurt
2 tablespoons of light mayonnaise
1/2 teaspoon of garlic powder
2 tablespoons of minced dried onions
3/4 cup of shredded Parmesan cheese, divided
1/4 cup of dried bread crumbs (Panko or whole-wheat, preferably)
Preheat the oven to 400 degrees and coat a baking sheet with non-stick cooking spray or line the baking sheet with aluminum foil and spray the foil. Place the salmon on the baking sheet, drizzle it with the lemon juice, and sprinkle on the lemon pepper. Pour the spinach into a microwave safe bowl or large measuring container and microwave it, uncovered, until it's barely cooked--about 5 minutes. If the spinach is very watery, drain some of the liquid off (it may not be, if you cooked it uncovered). Stir in the Greek yogurt, mayonnaise, garlic powder, and dried onions and mix everything well. Stir in 1/2 cup of the Parmesan cheese. Spread the spinach mixture out evenly on top of the salmon. Sprinkle on the bread crumbs and the remaining Parmesan cheese. Bake the salmon for 20-25 minutes until the topping has browned and the fish flakes easily with a fork. Let the salmon sit for about 10 minutes before serving it.