Panko-Crusted Salmon with Sundried Tomatoes and Herbs
with parsley, thyme, lemon and zucchini orzo
Informations supplémentaires
35 min.
|
674 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the zucchini into small cubes. Chop the shallot, herbs and sun-dried tomatoes. Zest the lemon.
2. Cook the orzo
Heat a drizzle of oil in a pan over medium high heat. Cook the shallot and zucchini for 3-4 minutes. Add salt and pepper. Add the orzo and mix. Add 1.5 2P | 2 3P cups of water and bring to a boil. Reduce the heat to medium and cook until the orzo has absorbed the water, about 7-9 minutes. Add a bit of lemon juice to the orzo, to taste.
3. Prepare the topping
In a bowl, mix the panko with the chopped herbs, sun-dried tomatoes, lemon zest, a drizzle of oil, salt and pepper.
4. Cook the salmon
Pat the salmon dry and place it on a baking sheet lined with baking paper. Add the panko topping to the salmon and press down so it stays on the salmon. Bake in the oven for 10-12 minutes until the salmon is cooked.
5. Plate your dish
Serve the salmon with the orzo, a drizzle of oil and lemon juice to taste. Bon appétit!
2unitSalmon Fillets
4unitSun-Dried Tomatoes
15gPanko Breadcrumbs
1unitFresh Parsley and Thyme
180gOrzo
1unitZucchini(s)
0.5unitLemon
1unitShallot
What you need
sheet pan, pot, bowl
674 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
84g
28%
fat
23g
35%
cholesterol
55mg
18%
fiber
6g
24%
protein
37g
saturated
5g
25%
sodium
162mg
7%
sugar
11g
trans
0g