Crispy Panko and Herb Crusted Salmon
Details
- Serving Size: 6
- Dairy-Free: True
- Weight Watchers: 9 Points
Cuisine
- lunch
- main course
- main dish
- dinner
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.
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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