Crispy Panko and Herb Crusted Salmon

Crispy Panko and Herb Crusted Salmon

Crispy Panko and Herb Crusted Salmon

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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