Crispy Panko and Herb Crusted Salmon
Total Steps
11
Ingredients
12
Tools Needed
6
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Anna's TableIngredients
- 2 pounds salmon fillet
- 1/2 leek (white part, finely chopped)
- 1/2 red pepper, diced
- 6 cherry tomatoes, chopped
- 2-3 tablespoons extra virgin olive oil
- 1 1/2 cups panko crumbs
- 1/2 cup Italian parsley, finely chopped
- 1 clove garlic, finely chopped
- 1 lemon zest
- 1/2 teaspoon salt
- dash pepper
- 3 tablespoons extra virgin olive oil
Instructions
Step 1
Heat 2-3 tablespoons of extra virgin olive oil in a skillet.
Step 2
Add the finely chopped leek (white part).
Step 3
Sauté until translucent, about 4 minutes.
Step 4
Add the diced red peppers and chopped cherry tomatoes and continue cooking until soft.
Step 5
Set aside and allow to cool before adding to the panko breadcrumb mixture.
Step 6
Using a food processor, finely chop the Italian parsley, garlic clove, and lemon zest.
Step 7
Add the panko breadcrumbs, salt, and pepper to the food processor, then pulse to blend.
Step 8
Transfer the panko mixture to a bowl and toss in the cooled leek, tomato, and red pepper mixture. Blend in 3 tablespoons of extra virgin olive oil, enough to coat the bread mixture.
Step 9
Place the salmon fillet flat side down on a cookie sheet lined with parchment paper.
Step 10
Spread the breadcrumb mixture evenly on top of the salmon fillet.
Step 11
Bake in a preheated oven at 375°F for 25-35 minutes, depending on the thickness of the salmon fillet.