Crispy Panko and Herb Crusted Salmon
Crispy Panko and Herb Crusted Salmon takes around 45 minutes from beginning to end. For $4.16 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 390 calories, 33g of protein, and 22g of fat. This recipe from Foodista has 4 fans. If you have lemon zest, extra virgin olive oil, bell pepper, and a few other ingredients on hand, you can make it. It works well as a main course. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 93%, this dish is super. Similar recipes are Dijon and Herb Panko-Crusted Halibut, Mustard-Herb Panko Crusted Chicken Breasts, and Panko Herb Crusted Rack of Lamb with Vegetables.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 pound salmon fillet
- 0.5 leek
- 0.5 bell pepper
- 6 cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1.5 cup panko crumbs
- 0.5 cup parsley
- 1 garlic clove
- 1 lemon zest
- 0.5 teaspoon salt
- 1 dash pepper
- 3 tablespoons extra virgin olive oil
Instructions
- 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.