Servings: 2 to 3

¼ cup soft bread crumbs, or gluten free Panko crumbs ¼ cup soft bread crumbs, or gluten free Panko crumbs
¼ cup Parmesan, shredded ¼ cup Parmesan, shredded
1½ tablespoon chopped parsley 1½ tablespoon chopped parsley
2 garlic cloves, minced 2 garlic cloves, minced
salt and pepper salt and pepper
2 tablespoons butter, melted 2 tablespoons butter, melted
2-3 salmon fillets (6 ounces each) 2 to 3 salmon fillets (6 ounces each)
Lemon wedges for serving (opt.) Lemon wedges for serving (opt.)

Preheat oven to 400°. In a bowl, combine first five ingredients. Toss with melted butter.
Place salmon in a flat pan covered with tin foil, skin side down. (A little olive oil on foil to prevent sticking.) Top with crumb mixture, patting gently. Bake until golden brown and fish just begins to flake easily with a fork, 12 to 15 minutes.

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.  To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields ½ to ¾ cup crumbs.