Panko-Crusted Salmon with Sundried Tomatoes and Herbs

Informations supplémentaires

35 min. | 674 kcal | easy | Family | Printable version

1. Setup Preheat the oven to 400°F. Cut the zucchini into small cubes. Chop the shallot, herbs and sun-dried tomatoes. Zest the lemon.

2. Cook the orzo Heat a drizzle of oil in a pan over medium high heat. Cook the shallot and zucchini for 3-4 minutes. Add salt and pepper. Add the orzo and mix. Add 1.5 ^2P | 2 ^3P cups of water and bring to a boil. Reduce the heat to medium and cook until the orzo has absorbed the water, about 7-9 minutes. Add a bit of lemon juice to the orzo, to taste.

3. Prepare the topping In a bowl, mix the panko with the chopped herbs, sun-dried tomatoes, lemon zest, a drizzle of oil, salt and pepper.

4. Cook the salmon Pat the salmon dry and place it on a baking sheet lined with baking paper. Add the panko topping to the salmon and press down so it stays on the salmon. Bake in the oven for 10-12 minutes until the salmon is cooked.

5. Plate your dish Serve the salmon with the orzo, a drizzle of oil and lemon juice to taste. Bon appétit!

2unitSalmon Fillets

4unitSun-Dried Tomatoes

15gPanko Breadcrumbs

1unitFresh Parsley and Thyme

180gOrzo

1unitZucchini(s)

0.5unitLemon

1unitShallot

What you need sheet pan, pot, bowl

674 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 84g

28%

fat 23g

35%

cholesterol 55mg

18%

fiber 6g

24%

protein 37g

saturated 5g

25%

sodium 162mg

sugar 11g

trans 0g