Panko-Crusted Salmon with Tuscan Tomato Sauce – Baked Salmon Fillets breaded with panko crumbs and served with the most luxurious, easy to make Tuscan Tomato Sauce. This stuff is incredible!
Hi Hi! How goes it? It’s the middle of the week (Amen!) and we’re still powering through. High-Five to us all!
Can I share with you something personal? Of course I can. You’re just like me and wanna know all about others’ business. Right? I’m not alone, right?!?
Don’t worry, it’s nothing deep… and somewhat shallow.
I was painting my nails the other day and I knew I was truly wasting my time by doing so because no matter what, that nail polish will chip off just as soon as I go to wash our dinner plates. Even that 10$ nail polish (yes, I’m looking at you, ESSIE!) comes off.
Sure enough, when I was done with the dishes, the tips of my nails were back to white.
Now, before you tell me to run the dishwasher, remember I am a food blogger. My dish washer is already full.
So how about that for an opening story to a post about Salmon? 😀
Sometimes a girl just needs to talk about things… it’s all good, right? Cool. This is why I love you!
Let’s now turn our focus to tonight’s din din. There are really great things happening here. Though this might look like a lot of work, buhlieve me, it is not. It’s a weeknight meal, but fancified.
My other half is huge on fish, especially salmon. My go-to prep method for fish is almost always baked-in-foil, but sometimes I like to pretend that I know what I’m doing so I go ahead and fix this Panko-Crusted Salmon with Tuscan Tomato Sauce.
Is it OK if I say perfection? ‘Cause this totally IS.
All we have to do is mix up a simple panko-crumb mixture with parsley and lemon zest. Then, we move over to our skillet, pour in the wine, fry up some onions, toss in tomatoes and a bit of cream, garlic, too (duh), and voila! We have sauce! A few minutes in the oven, this fish will go from boring to knocking your socks off!
Pull up a chair, call everyone to the table and bon appetit!
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- 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
- 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.