Creamy Parmesan Salmon Filets
Creamy Parmesan Salmon Fillets
Do you know why Catholics eat fish on Friday during Lent? I grew up in the Catholic church and attended Catholic school until I was in 6th grade. My parents did not like fish when I was younger so we just abstained from eating meat. This is actually the “rule”. You are not supposed to eat warm-blooded flesh meat as a small sacrifice for the immeasurable sacrifice Jesus made for us. Since fish are not warm-blooded it is an acceptable meal on Fridays. Did you know that this practice actually led to the creation of McDonald’s fish filet sandwich? A drop in the sale of hamburgers on Fridays inspired the company to offer this fish sandwich! I don’t really like fish sandwiches but I do like salmon. And these Creamy Parmesan Salmon Fillets are one of my family’s favorites! Hope you enjoy them as much as we do!
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 lb salmon fillets
- Preheat the oven to 400.
- In a small bowl combine all the ingredients except the salmon and mix well.
- Line a baking pan with parchment paper and place salmon on the pan.
- Spread the mayonnaise mixture equally over the fillets.
- Bake for about 20 minutes or until the top is a light golden brown.
- Sprinkle some fresh chives on top of the cooked fish.
- I use skinless fillets for this recipe.
- This recipe is adapted from a recipe I got from the side of a frozen bag of salmon fillets but I don't remember the brand name.