Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time; 25-35 minutes
makes 4 servings
WHEN SHOPPING FOR SALMON:
Keep in mind that wild salmon is seasonal and has an “off-season” of November to March
Wild salmon is also called: Coho, Sockeye, + King
Color: farmed salmon is lighter and more pink, while wild has a deeper reddish-orange color
If you cannot find wild salmon, these other seafoods have similar health benefits: mackerel, sardines, herring, + black cod.
Preheat the oven to 375-degrees F. Place the salmon in a baking sheet.
In a bowl, mix together the parmesan, oil, horseradish, breadcrumbs, scallions, salt + pepper.
Using a spoon or icing spatula- top the salmon with it- spreading evenly. Bake for 15-20 minutes or until salmon is opaque. (Timing depends on the thickness of the fillet.)
I love to serve this over a veggie mash – either cauliflower or broccoli (steamed + mashed) then mixed with Earth Balance avocado spread + minced garlic.
How to make
1 LB wild Coho salmon
1/4 cup parmesan cheese
1 TB extra virgin olive oil
1/2 cup creamy horseradish (I use the vegan horseradish from Follow Your Heart)
1/2 cup gluten-free breadcrumbs
2 TB scallions, chopped
sea salt + pepper, to taste