i heart parm cheese (and not the canned green stuff)

The husband on the other hand LOVES the canned green stuff so I keep it on hand for him… AND when i’m lazy to grate blocks of parm cheese.  I haven’t made this salmon dish for us in a while and when I first tried it about a year ago, he was a fan (of course… anything with parm or any cheese for that matter, he’d love).  And I paired this dish with roasted asparagus with parm cheese.  Have I mentioned I love roasted vegetables?  Zucchini, asparagus, broccoli, bell peppers, etc.  YUMMY and super healthy.



1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp.  KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4   salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10   RITZ Crackers, crushed (about 1/2 cup)


HEAT oven to 400°F.

MIX mayo, cheese and pepper until well blended.

PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.

BAKE 12 to 15 min. or until fish flakes easily with fork.

The creaminess of the mayo and parmesan against the tang of the lemon with the crunchiness of the crackers… YUM.  I know they say fish and cheese don’t go together but this is delicious.  Maybe I do have an unsophisticated palate but good food is good food.



1 bunch of asparagus
2 tbsp of olive oil
1/2 tsp of salt
1/4 tsp of pepper
3 tbsp of grated parmesan cheese


Preheat the oven to 400 degrees F.

Cut off the bottoms of the asparagus.  Place in baking pan with oil, salt, and pepper.  Toss and ensure all the asparagus are evenly coated. Lay all asparagus flat and sprinkle parmesan cheese.  Place into the oven for 10 – 15 minutes or until crisp tender.

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