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 one lemon
- 1/2 teaspoon salt
- dash of pepper
- 3 tablespoons extra virgin olive oil
Make it step by step
- 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 375ºF for 25- 35 minutes, depending on the thickness of the salmon fillet.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anna C, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.