Crispy Panko and Herb Crusted Salmon

December 3, 2024

45

medium

6

  1. Prepare the Vegetable Mixture:
    • Heat 2–3 tablespoons of extra virgin olive oil in a skillet over medium heat.
    • Add the chopped onions and leeks, and sauté until translucent, about 4 minutes.
    • Stir in the chopped red peppers and tomatoes, cooking until softened.
    • Remove from heat and allow the mixture to cool.
  2. Make the Herb Breadcrumbs:
    • In a food processor, combine parsley, garlic, and lemon zest. Pulse until finely chopped.
    • Add the panko breadcrumbs, salt, and pepper, and pulse to blend.
    • Transfer the breadcrumb mixture to a large bowl. Stir in the cooled onion, leek, tomato, and red pepper mixture.
    • Drizzle in 3 tablespoons of extra virgin olive oil, mixing until the breadcrumbs are evenly coated.
  3. Prepare the Salmon:
    • Preheat the oven to 375°F (190°C).
    • Line a baking sheet with parchment paper. Place the salmon fillets flat side down on the prepared sheet.
    • Spread the breadcrumb mixture evenly over the top of each fillet, pressing gently to adhere.
  4. Bake the Salmon:
    • Bake in the preheated oven for 25–35 minutes, depending on the thickness of the fillets. The salmon should be cooked through and the breadcrumb topping golden and crispy.
  5. Serve:
    • Transfer the salmon to a serving platter and enjoy immediately.
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Ingredients:

Adjust Servings
2pound salmon fillet
0.5 leek white, finely chopped, ( part of the leek)
0.5 bell pepper diced, red
6 cherry tomatoes chopped
2tablespoons extra virgin olive oil
1.5cup panko crumbs
0.5cup parsley italian, finely chopped
1 garlic clove finely chopped
1 lemon zest
0.5teaspoon salt
1dash pepper
3tablespoons extra virgin olive oil

Directions

1.
Prepare the Vegetable Mixture
1. Heat 2–3 tablespoons of extra virgin olive oil in a skillet over medium heat. | 2. Add the chopped onions and leeks, and sauté until translucent, about 4 minutes. | 3. Stir in the chopped red peppers and tomatoes, cooking until softened. | 4. Remove from heat and allow the mixture to cool.
Mark as complete
2.
Make the Herb Breadcrumbs
1. In a food processor, combine parsley, garlic, and lemon zest. Pulse until finely chopped. | 2. Add the panko breadcrumbs, salt, and pepper, and pulse to blend. | 3. Transfer the breadcrumb mixture to a large bowl. Stir in the cooled onion, leek, tomato, and red pepper mixture. | 4. Drizzle in 3 tablespoons of extra virgin olive oil, mixing until the breadcrumbs are evenly coated.
Mark as complete
3.
Prepare the Salmon
1. Preheat the oven to 375°F (190°C). | 2. Line a baking sheet with parchment paper. Place the salmon fillets flat side down on the prepared sheet. | 3. Spread the breadcrumb mixture evenly over the top of each fillet, pressing gently to adhere.
Mark as complete
4.
Bake the Salmon
Bake in the preheated oven for 25–35 minutes, depending on the thickness of the fillets. The salmon should be cooked through and the breadcrumb topping golden and crispy.
Mark as complete
5.
Serve
Transfer the salmon to a serving platter and enjoy immediately.
Mark as complete
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