I like to serve the baked salmon with what else...a healthy flavourful combination of sweet potatoes and Yukon gold potatoes, roasted in the oven. Simply drizzle some extra virgin olive oil, add your favourite fresh herbs and season with salt and pepper.
|Sweet potatoes and Yukon gold potatoes with garlic and fresh thyme|
For other recipe suggestions, you might want to click onto my panko-crusted-cod-served-with-spanish paprika potatoes and red cabbage cole slaw
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
Preparation: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.