Panko-Crusted Salmon with Tuscan Tomato Sauce

• Seafood

  • 4 4-ounces each salmon, fillets

• Produce

  • 2 Garlic cloves
  • 1 tsp Lemon, zest
  • 2 tbsp Parsley, fresh
  • 1 Parsley, fresh
  • 1 Tomato, fresh
  • 1 Yellow onion, small

• Baking & Spices

  • 1 Salt and fresh ground black pepper
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Panko crumbs

• Dairy

  • 3 tbsp 2% milk
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on diethood.com

Description

Ingredients

• 1/2 cup panko crumbs
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• salt and fresh ground black pepper
• extra virgin olive oil
• 4 to 6 (about 4-ounces each) salmon fillets
• 2 tablespoons extra virgin olive oil
• 1/2-cup white wine (use your favorite)
• 1 small yellow onion, finely chopped
• 1 fresh tomato, chopped
• 2 garlic cloves, minced
• 1/4-cup heavy cream
• 3 tablespoons 2% milk
• salt and fresh ground pepper, to taste
• fresh parsley, for garnish

Directions

• Preheat oven to 400F.
• Lightly grease a 13x9 baking dish with cooking spray and set aside.
• In a shallow plate combine panko crumbs, parsley, lemon zest, salt and pepper.
• Generously brush each salmon fillet with olive oil on all sides.
• Place the salmon fillets in the panko mixture and press the panko mixture thickly over and around each fillet.
• Transfer fish to previously prepared baking dish.
• Bake for 13 to 15 minutes, or until salmon flakes easily.
• Heat oil in a nonstick pan over medium heat.
• Add wine, onions and tomato to the pan and cook, stirring frequently, for 3 minutes, or until the liquid is reduced by half.
• Add garlic, cream and milk; bring to a boil, stirring frequently, and continue to cook until reduced and thickened.
• Remove from heat and season with salt and pepper.
• Taste for seasonings and adjust accordingly.
• Remove fish from oven and let stand 2 minutes.
• Spoon sauce over fillets and sprinkle with fresh parsley.
• Serve.

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