Cheesy Baked Salmon
- 1kg salmon fillet
- lemon juice
- salt and pepper
Cheese Topping
- 1/2 cream cheese
- 5 cloves garlic, chopped finely
- 1/2 cup mayonnaise
- 1/2 cheddar cheese, shredded
- salt and pepper
- bread crumbs
- 2 tbsp butter
Corn & Carrots
- frozen corn and carrots
- butter
- parsley, chopped
- lemon slices for garnish
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- Preheat your oven to 400°F (200°C).
- Place the salmon fillet in a foil tray and pat dry with paper towels.
- Drizzle the salmon with lemon juice, then season with salt and pepper. Set aside.
- In a small bowl, combine the softened cream cheese, mayonnaise, garlic, grated cheddar cheese, and a little salt and pepper. Mix until smooth and well combined.
- Spread the mayo-cheese mixture evenly over the salmon.
- Sprinkle breadcrumbs on top, then dot with cold butter for extra richness.
- Bake in the preheated oven for 20–25 minutes, depending on the thickness of the salmon and your preferred doneness. If the top needs more browning, you may torch lightly until golden and bubbly.
- While the salmon is baking, melt butter in a pan and sauté the corn and carrots for 3–5 minutes or until tender. Season lightly with salt if needed.
- Once the salmon is cooked, transfer it to a serving platter. Arrange the sautéed corn and carrots on the side.
- Garnish with chopped parsley and lemon slices before serving.