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High protein parmesan herb salmon fillets baked until lightly golden and topped with melted cheese and chopped herbs, served on a white plate with a lemon wedge and a small bowl of creamy sauce on the side.

Baked Parmesan Herb Salmon

Nesting Lane
Baked Parmesan Herb Salmon is a healthy, easy high protein dinner with tender salmon, a cheesy herb topping, and a fresh lemon yogurt sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Small Mixing Bowl
Medium Mixing Bowl
Whisk
Measuring Spoons
Measuring Cup
Cutting Board
Chef's Knife

Ingredients
 

For the salmon:

For the lemon yogurt sauce:

  • ¾ cup nonfat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 clove garlic minced or grated
  • 2 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste

Garnish:

  • 4 lemon wedges
  • fresh parsley sprigs optional

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or foil.
  • Pat the salmon pieces dry with paper towels and place them on the prepared baking sheet.
  • In a medium bowl add the olive oil, lemon juice, garlic, salt, and pepper. Stir until the mixture looks smooth.
  • Stir in the Parmesan cheese and chopped parsley. The mixture will be thick and spreadable.
  • Spoon the Parmesan herb mixture evenly over the top of each salmon piece and gently spread it so the surface is coated.
  • Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is just cooked through in the center. Thinner pieces will cook closer to 12 minutes thicker pieces may need the full time.
  • While the salmon bakes, prepare the sauce. In a small bowl whisk together the Greek yogurt, light mayonnaise, lemon juice, lemon zest, garlic, parsley, salt, and pepper until the sauce is smooth. Taste and adjust the seasoning if needed.
  • Transfer the baked salmon to plates. Add a spoonful of the lemon yogurt sauce on the side of each plate, garnish with parsley sprigs, and serve with lemon wedges.

Notes

7 WW Smart Points

Tips and Tricks

Even Cooking - Cut the salmon into equal-sized pieces so everything cooks at the same time.
Easy Cleanup - Line your baking sheet with parchment for easy cleanup.

Storing and Reheating

Reheat on Stovetop
Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy.
Storing - Place leftover salmon and sauce in separate airtight containers. Store in the refrigerator for up to 2 days.

Nutrition

Calories: 303kcalCarbohydrates: 6gProtein: 34gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 86mgSodium: 218mgPotassium: 834mgFiber: 1gSugar: 2gVitamin A: 541IUVitamin C: 22mgCalcium: 131mgIron: 2mg
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