Lemon Pepper Asiago Salmon

Lemon Pepper Asiago Salmon

Prep Time: 30 minutes
Cook time: 20 minutes
Total Time: 50 minutes
Yield: 6 servings

3 Tablespoons breadcrumbs
Zest of 2 lemons
1/2 teaspoon salt
1/2 teaspoon pepper, plus more for serving
6, 6- to 7-ounce salmon fillets, about 3/4-inch thick
1-1/3 cups Lemon Pepper & Asiago Dip & Spread, divided
1/3 cup sour cream
1/4 cup grated Asiago cheese


Preheat the oven to 375°F.

Lightly oil a large rimmed baking sheet.

In a small bowl, combine the breadcrumbs, lemon zest, salt and pepper and set aside.

Halve the thickness of each salmon fillet so it’ll open like a book. Spread the salmon with 1 cup of the dip, then sprinkle with the breadcrumb mixture. Starting at one of the shorter sides, roll each fillet up, arranging it seam side down on the prepared baking sheet. Bake until cooked through, about 20 minutes.

Meanwhile, combine the sour cream and remaining 1/3 cup dip. Smear the mixture onto plates or a platter and set aside.

Arrange the salmon on top of the sour cream mixture, sprinkle with the cheese and additional pepper and serve.

Chef’s Notes: Try this recipe with tilapia, halibut or other favorite fish fillets. You can even use previously-frozen fish—just thaw it and pat it dry.

If your fillets are very thin, don’t bother halving them first.


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