Lemon-Thyme Salmon

Recipe By, Norma J. Leclair

• 1 pound salmon fillets, skinned, boned, cut into two servings
• ¼cup chopped fresh parsley
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried
• 1 teaspoon grated lemon peel (zest)
• 2 cloves garlic, minced
• 1 cup fresh white bread crumbs (can be made in food processor)
• 2 tablespoons softened butter

Preparation

1. Mix parsley, Parmesan cheese, thyme, lemon peel, garlic, bread crumbs, and 1 table spoon of the softened butter in a mixing bowl.

Assembly

• Butter an ovenproof casserole dish just large enough to contain salmon in one layer.
• Place skinned salmon, skin side down in a casserole, spread the lemon-thyme topping evenly on the salmon.
• Bake in a preheated 400 degree oven for twenty minutes.