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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a skillet heat 2-3 tablespoons of extra virgin olive oil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the chopped onions and leeks.
  • INGREDIENTS:

Step 3

  • Saute until translucent about 4 minutes.
  • Length: 4 minutes

Step 4

  • Add the chopped red peppers and tomatoes and continue cooking until soft.
  • INGREDIENTS:

Step 5

  • Set aside and allow to cool before adding to the panko breadcrumb mixture.
  • INGREDIENTS:

Step 6

  • Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • Add the panko breadcrumbs,salt and pepper, pulse to blend.
  • INGREDIENTS:

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Spread the breadcrumb mixture on top of the fish to cover.
  • INGREDIENTS:

Step 11

  • Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 35 minutes