1 lb salmon fillets (I used the frozen fillets from Aldi Supermarket)
2 tablespoons mayonnaise
1 teaspoon Lawry’s Lemon Pepper (Aldi carries Lemon Pepper Spice)
1 tablespoon Parmesan cheese
1 cup dry breadcrumbs (I used Italian breadcrumbs)

Preheat oven to 350°F. Fillet salmon and place skin side down on a glass baking dish. Spread a generous amount of mayonnaise; cover entire top of fish. Sprinkle liberally with seasoned salt, cheese and dry bread crumbs. Bake about 25 to 30 minutes, uncovered (with the frozen fillet portions, fifteen-twenty minutes should be plenty of time). Place under broiler until top turns brown.

1 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon basil
3/4 teaspoon Italian seasoning
4 (4 ounce) tilapia fillets
1/2 cup breadcrumbs
3 tablespoons sliced green onions
1 tablespoon dried parsley flakes
1 tablespoon olive oil

Preheat the oven to 450 degrees. In a small bowl combine the spices from the salt through the Italian seasoning and set it aside. In a shallow container mix the bread crumbs, dried parsley, and green onions. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands. Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a baking pan that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Serve immediately.

Salmon Pockets

1 bag of Aldi Salmon Fillets (should contain four fillets)
Lemon juice
Garlic powder
Olive Oil
Salt & Pepper
Parsley (dried or fresh)

Preheat your outdoor grill for fifteen minutes. While it is heating up, take out four pieces of tin foil and make a pocket for the fillets to rest in each of them. I folded up all four edges on each pocket. Spray the pocket lightly with cooking spray and then rest the fillet inside. Drizzle the fillet with olive oil, a splash of lemon juice, and a sprinkling of garlic powder, salt, pepper, and parsley. Place the pockets on the grill and close the grill. Cook for eight to ten minutes, or until the fish is pink and flakes with a fork. Serve in the pocket.

Serve with baked potatoes and a garden salad.

Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Serve with baked potatoes & a salad.

12 ounces tilapia fillets, thawed
¼ cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese (fresh)
1 tsp garlic salt
1 tsp lemon zest
3 tbsp butter
1-2 tablespoons lemon juice
Rinse fish and pat dry. Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper. Melt 2 tablespoons butter. Dip fillets in melted butter. Coat fillet with crumb mixture. In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat. Cook fillets for 2 to 4 minutes per side or until fish flakes easily. Sprinkle with lemon juice. When removing fish from skillet, use a spatula or the fish will fall apart.

Yield: Four-Six Servings
Serve with steamed broccoli & white rice. Substitute the water ratio with chicken broth and zest some of the lemon into the rice for a different variaton.

Herb Baked Tilapia (or “Fish with Sprinkles”)

4 (4 to 6 ounce) tilapia fillets
1/3 cup Parmesan cheese
1/4 cup low-fat mayonnaise
1/4 cup dry bread crumbs (I prefer the Italian breadcrumbs & I skip the dried seasonings)
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper

Heat oven to 400 degrees. Place tilapia on nonstick foil. In a small bowl, combine cheese and mayonnaise. Spread evenly over fish. In another bowl, combine bread crumbs, basil, oregano, salt and pepper.Sprinkle over fish. Coat fish lightly with cooking spray. Bake 10 minutes or until fish flakes easily with fork.

Serve with steamed broccoli and rice.

Pan Grilled Salmon
Serves Four 

1 package of frozen salmon breasts (there should be four fillets in the Aldi packages), dethawed overnight in the freezer

2 tablespoons olive oil

Salt & peper

Juice from one lemon

Bring a large skillet to medium heat. Pour in two tablespoons of olive oil. Season fillets on each side and place them in the pan (I used a cast iron skillet with grill marks). Cook for four minutes on each side, or until the fish is cooked through and flakes easily with a fork. Squeeze the juice from a lemon on top. Plate and serve immediately.

This dish was served with a package of chicken-flavored rice and a can of French Style Green Beans (I cooked these in a can of chicken broth for added flavor)

*Nutritional Data not available*