Renee's Kitchen Quest

Crusted Salmon With Tuscan Tomato Sauce

Crusted Salmon With Tuscan Tomato Sauce

CRUSTED SALMON WITH TUSCAN TOMATO SAUCE

Panko-crusted baked salmon with a creamy Tuscan tomato sauce made with fresh sauteed tomatoes, onions, peppers, garlic, and white wine with a little cream.

We all need to eat more Salmon right? it’s so good for us. but, most of the time we don’t get enough of it in our diet. This is a great way to dress it up and has to be one of my favorite ways to make salmon. I served it with my Asparagus With Balsamic Browned Butter.

 

WHAT YOU NEED

panko
parsley
lemon
Black pepper
salt
olive oil
white wine
yellow onion
tomato
minced garlic
heavy cream
brown rice

 

HOW TO MAKE IT

Preheat oven to 400F. Cook rice according to package directions.

Tuscan Tomato Sauce. Heat oil in a nonstick pan over medium heat. Add wine, onions, and tomato to the pan and cook, stirring frequently, for 15 minutes.

Add garlic, and cream, and bring to a boil, stirring frequently, and continue to cook until reduced and thickened.

Remove from heat and season with salt and pepper. Spoon sauce over fillets and sprinkle with fresh parsley. Serve with a veggie

Crusted Salmon. Line a baking sheet with parchment paper 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.

Serve over rice and a spoon full of tomato sauce on top and a veggie.

Crusted Salmon With Tuscan Tomato Sauce

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Total Time 35 mins
Course Main Course
Cuisine American
Servings 5
Calories 500 kcal

Ingredients
  

  • 5 salmon fillets
  • 1/2 cup panko
  • 1 tbsp parsley minced
  • 1 tsp lemon zest
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp olive oil

Tuscan Tomato Sauce

  • 2 tbsp olive oil
  • 1/2 cup white wine
  • 1 yellow onion (minced)
  • 1 fresh tomato (diced)
  • 2 tsp minced garlic
  • 1/4 cup heavy cream
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 cup brown rice (uncooked)

Instructions
 

  • Preheat oven to 400 degrees.
  • Cook rice according to package directions.

Tuscan Tomato Sauce

  • Heat oil in a nonstick pan over medium heat.
  • Add wine, onions, and tomato to the pan and cook, stirring frequently for 15 minutes.
  • Add garlic, cream and bring to boil stirring frequently, and continue to cook until reduced and thickened.
  • Remove from heat and season with salt and pepper.

Crusted Salmon

  • Line a baking sheet with parchment paper and set aside.
  • In a shallow plate combine panko, parsley, lemon zest, salt, and pepper.
  • Generously brush each salmon fillet with olive oil on all sides.
  • Place the salmon fillets in the mixture and press to coat.
  • Transfer fish to prepared baking sheet.
  • Bake for 15 minutes.
  • Turn oven to broil and broil for 2 minutes.
  • To serve spoon sauce over fillets and sprinkle with fresh parsley.
  • Serve with a veggie.
Keyword Healthy