Crispy Coated Salmon with Summer Veggies
3 reviewsA 1-pan dinner of delightful deliciousness! Crunchy breaded salmon over a bed of tender zucchini & tomatoes.
Ingredients
Utensils
Oven, Parchment paper
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 1191 cal. |
| Fat | 67 g |
| Carbohydrates | 38 g |
| Protein | 110 g |
| Fiber | 8 g |
On average, one serving of the recipe "Crispy Coated Salmon with Summer Veggies" contains 1191 Energy, 67 g of Fat, 38 g of Carbohydrates, 110 g of Protein, 8 g of Fiber.
