Salmon 16x9 Thumb A.jpg



  • 2 (6 oz) skinless salmon fillet
  • 1 egg
  • ¼ cup panko breadcrumbs
  • 1 large garlic clove, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, to taste
  • 2 large russet potatoes, sliced into wedges
  • 3 tablespoons olive oil
  • ½ cup parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper


  1. Preheat the oven to 400˚F (200˚C)
  2. Slice the potatoes into wedges or fries. Place the potatoes on a parchment lined baking sheet. Drizzle with olive oil, cheese, salt, Italian seasoning, garlic powder, paprika, and pepper. Toss to coat, then arrange the wedges skin side down.
  3. Bake for 30 minutes, flipping midway through.
  4. Prepare the salmon: In a medium bowl, mix breadcrumbs, garlic and parsley.
  5. In a separate bowl, whisk egg. Dredge the salmon in the egg, then breadcrumb mixture.
  6. Move the potato wedges to the side, lay the salmon in the middle of the baking sheet. Sprinkle salmon with salt and pepper. Drizzle salmon with olive oil
  7. Bake for 10-12 minutes.