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Heaven & Earth’s plantain croutons make the perfect crunchy Passover crumb topping for this delicious salmon. These crunchy bites of healthy, completely plant-based flavor will be well appreciated this Passover!
4 salmon fillets
2 tablespoons Tuscanini Olive Oil, plus more as needed
1/4 cup fresh parsley, cleaned and minced fine
2 tablespoons fresh lemon juice, as needed for serving
Preheat oven to 400 degrees Fahrenheit.
Crush the croutons in a food processor fitted with the “s” blade until they form fine crumbs. Pour the crumbs into a bowl and mix with fresh chopped parsley.
Line a baking sheet with parchment paper and place down the fillets of salmon. Brush each fillet with olive oil and top with crumbs, lightly patting them down to adhere.
Bake the salmon for 11–14 minutes until the crumbs are lightly browned and the fish reaches an internal temperature of 135 degrees Fahrenheit.
Sponsored by Heaven and Earth Photography by Sara Goldstein
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