PARMESAN CRUSTED SALMON
- 4 (200g) Tassal skinless salmon fillets
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ½ cup finely grated parmesan cheese
- ¼ cup panko bread crumbs
- 30g butter, melted
- 1 Tbsp chopped fresh parsley
- 2 lemons, zest only
- 1 whole broccoli, remove stem
- 2 large Corn
- Salt and Pepper, for seasoning
- Pre-heat oven to 180°C, and put 2L of water in a pot to boil with 1 tablespoon of salt.
- In a mixing bowl, mix together; olive oil, garlic, parmesan cheese, bread crumbs, butter, parsley and lemon zest until well combined.
- Place Salmon onto a lined baking dish, and cover the top of fillets with mix. This will make the crust. Place the salmon in the oven for 8-10 mins.
- The water should be boiling, cut the corn into 4-5 pieces depending on the size and drop into salted boiling water for 3 mins. Add broccoli to the water, leaving corn in and leave for 5 mins. Strain vegetables and season.
- The salmon should be cooked now, remove from oven and lift straight onto board. Serve with broccoli and corn and enjoy!
Selenium is associated with keeping our immune system and thyroid working well, and helping to keep tissues healthy by preventing cell damage. This is a complement to healing and more of a preventative measure to try keep your body as healthy as possible by speeding up the process around muscle healing. The more we hear about selenium, the more we realise how good it is for us, and often our intake of this key nutrient is minimal due to low levels in Australian soil. A powerful antioxidant, selenium plays a cell roll is cellular functioning, helping the immune system to function at its best. One serve of salmon provides almost a third of your daily requirement of this powerful nutrient to boost your Super Immunity and help speed up the muscle healing process.