Oven-baked Salmon with Caesar Salad
For the Salmon:
1 salmon fillet.
2 tablespoons breadcrumbs.
2 tablespoons parmesan cheese.
Truffle butter (or regular butter).
For the Marinade:
1 large tablespoon mayonnaise.
2 teaspoons dijon mustard.
1/2 teaspoon Italian herbs.
A pinch of salt.
For the Salmon Sauce:
2 tablespoons mayonnaise.
1/4 teaspoon garlic pepper (or garlic powder).
1/8 teaspoon black pepper.
Half a large lemon (or one whole small lemon).
For the Caesar Salad:
1 cup shredded lettuce.
1 large tablespoon parmesan cheese.
1 tablespoon caesar sauce.
For the Croutons:
2 slices of toast.
1 teaspoon olive or canola oil.
1/4 teaspoon Italian herbs.
1/4 teaspoon garlic pepper or powder.
2 medium-sized bowls.
Medium-sized oven pan.
3 small bowls.
3 mixing spoons.
Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit).
Cut the toast into small squares then put them in a medium-sized bowl. Pour the oil and mix, then add the Italian herbs and garlic pepper and mix.
Fold a baking sheet in half then fold into a triangle and fold it over again. Measure from the middle of the pan to the side then cut the paper until it fits. Open the paper and place it into the pan.
Add the croutons and put them in the oven for 10-15 minutes or until crispy.
In a small bowl, mix the marinade's ingredients and set aside.
Put the salmon on a cutting board or plate and rub both sides with the marinade.
Mix the breadcrumbs and parmesan cheese in a small bowl and set aside.
Put the salmon in the pan and pour the breadcrumbs and parmesan mixture on top. Add the butter on top then put it in the oven for 20-40 or until the top is golden brown (make sure the temperature is low).
Mix the salmon sauce ingredients in a small bowl and put on the side.
In a medium-sized bowl, add the Caesar salad's ingredients and mix.
Place the salmon and caesar salad on a serving plate and enjoy!