Parmesan Crusted Salmon with Zucchini Salad

This Parmesan Crusted Salmon recipe with Zucchini Salad is a family favorite. Even the pickiest of eaters love this salmon and it is a great 20 minute dish made with gluten-free ingredients.

There are few dinners more satisfying than a perfectly baked piece of salmon — golden, flavorful, flaky — and this parmesan crusted salmon is the ultimate weeknight showstopper. It’s fast, incredibly flavorful, and pairs perfectly with a fresh, summery zucchini salad that adds brightness, crunch, and color to your plate.

If you’re looking for a nourishing meal that doesn’t skimp on flavor, this is it. Whether you’re making it for your family, for guests, or just to treat yourself to a beautiful dinner, this combo is a total win. Keep reading for all the delicious details — including tips, tricks, and how to make this dinner come together in under 30 minutes!

Why You’ll Love This Parmesan Crusted Salmon

This isn’t your average baked salmon. The magic of this recipe lies in the crispy, savory parmesan crust. It’s rich with flavor from freshly grated parmesan cheese, almond flour for texture, and a simple blend of seasonings that let the salmon shine.

The crust adds a golden, crispy layer that locks in moisture and creates a beautiful contrast to the buttery fish beneath. It’s an easy yet elevated way to transform salmon into something that feels special — without needing a ton of ingredients or time.

Plus, it pairs like a dream with the zucchini salad, a raw, fresh, lemony side that brightens every bite.

What You’ll Need

For the Parmesan Crusted Salmon:

• Salmon: Skin-on fillets are best here. They bake beautifully and the skin helps hold the fillets together.

• Almond Flour: Adds a tender, slightly nutty texture that crisps up beautifully when baked.

• Parmesan Cheese: Use freshly grated for the best flavor and melt. I don’t measure cheese — just grate to your heart’s content!

• Garlic Powder & Dried Parsley: Simple, flavorful seasoning to enhance the crust.

• Sea Salt & Black Pepper: Don’t skimp! Seasoning each layer is key.

• Extra Virgin Olive Oil: Adds richness and helps the crust crisp up during baking.

For the Zucchini Salad:

• Zucchini & Yellow Squash: Thinly sliced for a fresh, ribbon-like texture.

• Cherry Tomatoes: Juicy and sweet, they add a pop of color and brightness.

• Green Onions (Scallions): Mild onion flavor that’s perfect for a raw salad.

• Pumpkin Seeds: Adds a nutty crunch — feel free to toast them if you like.

• Olive Oil, Lemon Zest & Juice: A bright, fresh dressing that ties it all together.

• Maple Syrup or Honey: A touch of sweetness to balance the acidity.

• Salt & Pepper: Always essential.

• Parmesan Cheese: Optional but encouraged — a shower of cheese makes everything better.

How to Make Parmesan Crusted Salmon

This recipe comes together easily and quickly — here’s how:

1. Preheat your oven to 400°F and line a sheet pan with parchment paper. This keeps cleanup easy and prevents sticking.

2. In a small bowl, mix together: almond flour, freshly grated parmesan, garlic powder, dried parsley, olive oil. Use a fork (or your hands!) to mix it into a crumbly, flavorful topping.almond flour

3. Prepare the salmon: Pat your fillets dry and place them skin-side down on the lined pan. This helps the crust adhere and ensures even cooking.

4. Brush the tops with olive oil and gently press the parmesan mixture onto each fillet. Sprinkle with a little more cheese if you’re feeling extra.

5. Bake for 12–15 minutes, or until the top is golden and the salmon flakes easily with a fork.

While the Salmon Bakes: Make the Zucchini Salad

This salad is raw, crunchy, and the perfect counterpoint to the rich salmon. It comes together in minutes:

1. Thinly slice: zucchini and yellow summer squash. I used a mandoline slicer for ultra-thin ribbons, but a sharp knife works too.

2. Combine ingredients: In a large bowl, combine the squash with: sliced green onions, halved cherry tomatoes, pumpkin seeds, extra virgin olive oil, lemon juice, maple syrup or honey, sea salt and pepper to taste

3. Toss the dressing with the salad and let it sit for a few minutes while the salmon finishes baking. Top with freshly grated parmesan cheese before serving (again, no need to measure — just go with your heart).

Plating Tips

Serve each salmon fillet alongside a generous scoop of zucchini salad, or go big and place everything on a large platter for a family-style presentation.

If you want to get extra fancy, top the salad with a few pea tendrils or microgreens, and scatter toasted pine nuts or additional pumpkin seeds over the top.

Lemon wedges on the side are a great finishing touch — that extra squeeze of citrus makes the salmon sing.

Make It Your Own

This parmesan crusted salmon is super versatile. Here are some ways to switch it up:

• No almond flour? Use crushed-up crackers, breadcrumbs, or even rolled oats pulsed in a food processor.

• Want it dairy-free? Use nutritional yeast in place of parmesan and swap olive oil for butter in the crust.

• Add heat: Stir a pinch of red pepper flakes or smoked paprika into the crust mix.

• Switch the salad: Try shaved fennel, arugula, or cucumber instead of zucchini and squash.

Meal Prep & Leftovers

Both the salmon and the salad hold up well as leftovers — making this a great option for meal prep.

• Salmon: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or toaster oven to crisp up the crust.

• Salad: Best eaten the day of, but will keep for 1–2 days in the fridge. The squash may release water over time, so give it a quick toss before serving.

When you combine flaky, tender fish with a golden, cheesy crust and a crisp, lemony veggie salad, you’re creating a dinner that checks all the boxes: simple, satisfying, and packed with flavor.

A Few Other Delicious Sheet Pan Recipes to Try

Sheet Pan Chili Sweet Potato Nachos

Sheet Pan Harvest Chicken Sausage and Veggies

Healthy Greek Sheet Pan Chicken

Easy Sheet Pan Cheeseburger Patties

This parmesan crusted salmon is a recipe I return to again and again. It’s perfect for busy weeknights, yet elegant enough to serve at a dinner party. And the zucchini salad? It’s one of those sides that tastes like summer sunshine — fresh, colorful, and effortless.

Whether you’re trying to eat more veggies, cook more seafood, or just need something new to shake up your dinner routine, I hope this meal inspires you as much as it’s inspired me.

Let me know if you try it — and don’t forget to pile on the parmesan.