Crusted Salmon With Tuscan Tomato Sauce
Tender salmon fillets crusted with a zesty panko mix, baked to flaky perfection, and topped with a luscious Tuscan tomato sauce made from fresh sautéed tomatoes, onions, peppers, garlic, and white wine with a touch of cream—served alongside my Asparagus with Balsamic Browned Butter and fluffy brown rice.
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
- 4 tbsp olive oil
- 1 cup white wine
- 2 yellow onion (minced)
- 1 japapeno (diced)
- 2 fresh tomato (diced)
- 4 tsp minced garlic
- 1/2 cup heavy cream
- 1/2 tsp black pepper
- 1/2 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, jalapeno 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.