This salmon was the classiest thing happening in our home this weekend.
Even though my husband spent Sunday lounging in plaid pajama pants and a George Strait t‑shirt, the meal felt special.
He had a good excuse — he was recovering from being sick — but honestly, those t‑shirts, NASCAR sweatshirts, cowboy boots and WWF figurines are regulars in our house.
Thankfully I indulge my faux‑elegant tendencies through food.
Seafood and filet nights happen often around here. Newlylyweds, right?
Lucky for us, the house came with a money tree in the backyard.
I like my seafood with a little pizazz.
Most fish is great on its own, but adding flavor — especially in the form of cheese — takes it up a notch.
Cheese makes my world go ’round.
The topping for this salmon is a light mix of Greek yogurt, grated asiago, parsley, shallots and garlic.
It turned out light and flavorful. The only thing that could have made it better is bacon — bacon makes everything better.
Asiago Baked Salmon
2 to 3
Ingredients
- 1 lb salmon filets
- 1/4 cup plain Greek yogurt
- 1 tablespoon dried parsley
- 3 tablespoons grated asiago cheese
- 1/2 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- salt & pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Season the salmon with salt and pepper. In a small bowl, combine the Greek yogurt, grated asiago, chopped shallots, parsley and garlic. Spread the mixture evenly over the top of the salmon fillets. Bake until the fish flakes easily with a fork, about 15 minutes depending on thickness.
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Bobbleheads and Dale Earnhardt Jr. jackets aside, this salmon made our dinner feel a bit more chic and sophisticated.
If only I could get rid of the framed WWF wrestler photos, we’d be set.