Crispy Panko and Herb Crusted Salmon

• salmon fillet2 pound
• leek0.5
• bell pepper0.5
• cherry tomatoes6
• extra virgin olive oil2 tablespoons
• panko crumbs1.5 cup
• parsley0.5 cup
• garlic clove1
• lemon zest1
• salt0.5 teaspoon
• pepper1 dash
• extra virgin olive oil3 tablespoons

Instructions

1. 1

   In a skillet heat 2-3 tablespoons of extra virgin olive oil.

2. 2

   Add the chopped onions and leeks.

3. 3

   Saute until translucent about 4 minutes.

4. 4

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

5. 5

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

6. 6

   Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.

7. 7

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

8. 8

   Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled.

9. 9

   Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture.

10. 10

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

11. 11

    Spread the breadcrumb mixture on top of the fish to cover.

12. 12

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