Crispy Coated Salmon with Summer Veggies

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

Camille C.
Camille C.
480

7 minutes

Prep time

30 minutes

Cook time

660 cal.

Per serving

Utensils

Oven, Parchment paper, Knife

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 (plain)

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 (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

View nutritional information

Energy660 cal.
Fat46 g
Carbohydrates38 g
Protein30 g
Fiber8 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Crispy Coated Salmon with Summer Veggies" contains 660 Energy, 46 g of Fat, 38 g of Carbohydrates, 30 g of Protein, 8 g of Fiber.

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Crispy Coated Salmon with Summer Veggies
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