Crispy Panko and Herb Crusted Salmon

Name: Crispy Panko and Herb Crusted Salmon
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 lb Salmon (2 pound salmon fillet); ½ piece Leeks (1/2 leek finely chopped (white part of the leek)); ½ piece Bell Pepper (1/2 red pepper diced); 6 pieces Cherry (6 cherry tomatoes chopped); 5 tbsp Extra Virgin Olive Oil (2-3 tablespoons extra virgin olive oil + 3 tablespoons extra virgin olive oil); 1 ½ cup Panko (1 1/2 cup panko crumbs); ½ cup Flat Leaf Parsley (1/2 cup Italian parsley finely chopped); 1 piece Garlic (1 garlic clove finely chopped); 1 piece Lemon (zest of 1 lemon); ½ tsp Table Salt (1/2 teaspoon salt); 1 dash Black Peppercorns (dash of pepper)

65 minMediterranean

Servings6

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Dairy Free
Pescatarian

Steps

1In a skillet heat 2-3 tablespoons of extra virgin olive oil.
2Add the chopped onions and leeks.
3Saute until translucent about 4 minutes.
4Add the chopped red peppers and tomatoes and continue cooking until soft.
5Set aside and allow to cool before adding to the panko breadcrumb mixture.
6Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.
7Add the panko breadcrumbs,salt and pepper, pulse to blend.
8Transfer 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.
9Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.
10Spread the breadcrumb mixture on top of the fish to cover.
11Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.