Crispy Coated Salmon with Summer Veggies
Easy
Camille C.
Camille C.

Crispy Coated Salmon with Summer Veggies

6 minutesPrep time

30 minutesCook time

660 cal.Per serving

Ingredients for 1

Salmon (fresh)

3 oz

Salmon (fresh)

Zucchini

1

Zucchini

Cherry tomatoes

1 cup

Cherry tomatoes

Parmesan (grated)

1/8 cup

Parmesan (grated)

Butter (unsalted)

2 tbsp

Butter (unsalted)

Bread crumbs (plain)

1/4 cup

Bread crumbs (plain)

Utensils

Oven, Parchment paper, Knife

recipe

  • Step 1
    Bring the butter to room temperature. Preheat the oven to 400°F. Wash, trim & slice the zucchini into rounds.
  • Step 2
    In a bowl, mix together the softened butter, parmesan, bread crumbs, salt & pepper. Feel free to mix with your hands if that's easier!
  • Step 3
    Lay the salmon fillet over the middle of a parchment-lined baking sheet. Arrange the zucchini & tomatoes around the salmon.
  • Step 4
    Spread the buttery bread crumbs evenly over the salmon. Drizzle the veggies with olive oil. Season with salt & pepper.
  • Step 5
    Bake for 25-35 min at 400°F, stirring the veggies halfway through. When the salmon is crispy on top & cooked inside, remove from the oven. Serve & enjoy!