Crispy Coated Salmon with Summer Veggies

3 reviews

A 1-pan dinner of delightful deliciousness! Crunchy breaded salmon over a bed of tender zucchini & tomatoes.

Camille C.
Camille C.

7 minutes

Prep time

30 minutes

Cook time

1191 cal.

Per serving

Utensils

Oven, Parchment paper

recipe

Butter (unsalted)
Zucchini

Step 1

Bring the butter to room temperature. Preheat the oven to 400°F. Wash, trim & slice the zucchini into rounds.

Butter (unsalted)
Parmesan (grated)
Bread crumbs

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!

Salmon fillet (fresh)

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

Energy1191 cal.
Fat67 g
Carbohydrates38 g
Protein110 g
Fiber8 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.

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Crispy Coated Salmon with Summer Veggies
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