Crispy Panko and Herb Crusted Salmon
Crispy Panko and Herb Crusted Salmon might be just the main course you are searching for. This dairy free and pescatarian recipe serves 6 and costs $4.16 per serving. One portion of this dish contains around 33g of protein, 22g of fat, and a total of 390 calories. If you have extra virgin olive oil, salt, garlic clove, and a few other ingredients on hand, you can make it. 4 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Users who liked this recipe also liked Dijon and Herb Panko-Crusted Halibut, Mustard-Herb Panko Crusted Chicken Breasts, and Panko Herb Crusted Rack of Lamb with Vegetables.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 pound salmon fillet
1/2 leek finely chopped (white part of the leek)
1/2 red pepper diced
6 cherry tomatoes chopped
2-3 tablespoons extra virgin olive oil
1 1/2 cup panko crumbs
1/2 cup Italian parsley finely chopped
1 garlic clove finely chopped
zest of 1 lemon
1/2 teaspoon salt
dash of pepper
3 tablespoons extra virgin olive oil
Equipment:
frying pan
food processor
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
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.
Step by step:
1. In a skillet heat 2-3 tablespoons of extra virgin olive oil.
2. Add the chopped onions and leeks.
3. Saute until translucent about 4 minutes.
4. Add the chopped red peppers and tomatoes and continue cooking until soft.
5. Set aside and allow to cool before adding to the panko breadcrumb mixture.
6. Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.
7. Add the panko breadcrumbs,salt and pepper, pulse to blend.
8. 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.
9. Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.
10. Spread the breadcrumb mixture on top of the fish to cover.
11. Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.
Nutrition Information:
covered percent of daily need
