Paneed Salmon With Dilled Creamy Pasta

Paneed Salmon With Dilled Creamy Pasta

You can also make this dish with larger filets of salmon. Just increse the cook time by 2 or 3 minutes.

  • Yield: 2 servings


  • Two 5-ounce salmon fillets, cut on the bias into thin long fillets
  • 1 teaspoon Creole seasoning
  • 4 tablespoons olive oil
  • 3/4 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • 2 tablespoons fresh chopped herbs (such as parsley, dill and chives)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • Dilled Creamy Pasta, for serving


  • Sprinkle both sides of each fillet with Creole seasoning, then rub in about 1 tablespoon of the olive oil. In a shallow bowl combine bread crumbs, Parmesan, herbs, salt and pepper, and 1 tablespoon of olive oil. Dredge fillets in bread crumb mixture, pressing firmly to make crumbs adhere. In a medium sauté pan heat remaining 2 tablespoons olive oil over medium-high heat and carefully add salmon. When first side has formed a golden crust, about 1 minute, turn carefully, reduce heat to low and cook 1 minute more. Serve salmon on bed of dilled pasta.