Crispy panko herb salmon

Name: Crispy panko herb salmon
Total time: 45 min
Yield: 6 servings
Ingredients: 907.18 g salmon cutlet; 0.5 leeks; 0.5 bell pepper; 6 cherry tomatoes; 2 Tbsps extra virgin olive oil; 90 g panko; 30 g flatleaf parsley; 1 whole garlic clove; 1 lemon peel; 0.5 tsps salt; 1 dash black pepper

Crispy Panko and Herb Crusted Salmon takes around 45 minutes to make and is a great option for those following a dairy-free and pescatarian diet. It covers 31% of your daily requirements of vitamins and minerals, making it a nutritious main course. Similar recipes include Dijon and Herb Panko-Crusted Halibut, Mustard-Herb Panko Crusted Chicken Breasts, and Panko Herb Crusted Rack of Lamb with Vegetables.

Ingredients

salmon cutlet

907.18 g

leeks

0.5

bell pepper

0.5

cherry tomatoes

extra virgin olive oil

2 Tbsps

panko

90 g

flatleaf parsley

30 g

whole garlic clove

lemon peel

salt

0.5 tsps

black pepper

1 dash

Method

In a skillet heat 2-3 tablespoons of extra virgin olive oil.
Add the chopped onions and leeks.
Saute until translucent about 4 minutes.
Add the chopped red peppers and tomatoes and continue cooking until soft.
Set aside and allow to cool before adding to the panko breadcrumb mixture.
Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.
Add the panko breadcrumbs,salt and pepper, pulse to blend.
Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled. Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture.
Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.
Spread the breadcrumb mixture on top of the fish to cover.
Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.

Nutrition:

392 kcal

Carbs

14 g

Fat

22 g

Protein

32 g

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