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!
ENJOY!
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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.
- Serve.
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This recipe looks fantastic! I am always looking for new fish recipes and I love the sounds of this recipe; going to have to try it soon.
Thanks for sharing!
I have a baked breaded fish recipe that my family loves (http://doubletherecipe.com/2016/05/27/crispy-baked-breaded-fish/)
Oh my…I made this last night and it was heavenly! The salmon was delicious on it’s own but that Tuscan tomato sauce really brought it to a whole new level! I have to figure out what else I can use that sauce on! Maybe some creamy polenta, topped with a sunny side up egg and then a little of that Tuscan tomato sauce to top it off! Thank you for sharing your recipe with us!
oops…its, not it’s. Haven’t had my coffee yet this morning!
This salmon looks and sounds delicious! I can’t wait to try this recipe out!
Also- about painted nails and dishwashing- DO NOT FRET! You can still have nice painted nails!!! Get yourself a pair of rubber gloves to wear while washing dishes!! I have a cute pink pair and would never even THINK of exposing my hands AND manicure to the elements of dishwashing! No need to have to pick between having nice nails or clean dishes 😉
I loved the tomato sauce for this!
Such a flavorful way to prepare salmon!
I’m a nail polish freak. I’m not going to say it never chips, but Deborah Lippmann’s hard rock top coat is life changing.
I love how delicious the flavors make this salmon! I am always looking for new ways to spice it up. Definitely trying this out!
The most important thing written on my to-do list is to convince my husband to like salmon 🙂
Who cares about pretty nails when you can cook beautiful dishes like this!
This looks absolutely amazing! Especially that tuscan tomato sauce.
I love salmon, this sounds like a wonderful preparation!
The salmon looks delicious!
I usually get a nude color on my nails because when it starts peeling it is harder to see than a brighter color.
Have a good day!
Simply stunning! We have salmon about once a week so I am always looking for new ways to make it. That tomato sauce is calling my name!
I never paint my nails either! Regardless of good looking nails, that’s some good looking salmon! I’m always looking for new ways to prepare one of my favorite fish!
Haha, I NEVER paint my nails, for that reason and because I am just terrible at it! This salmon looks so flavorful — love it! Pinned 🙂
Ha!
First, that crispy coating. Awesome!
Second, my dishwasher is ALWAYS full and I am always doing handwashables, too!
Third, I was thinking about painting my nails, and I just thought. “What is the point? It will chip off within half a day.”
Food blogger problems, indeed.
Kate,
Dishes–the bane of my existence. And I have kids who deal with the dishwasher!
I made a pot of beef stock all day long yesterday, cooled and drained it just before bed. That meant I woke up to a bunch of pots and strainers that were filthy. And what am I making today? Chicken stock! (Tomorrow will be spent pressure canning the defatted stocks so I can restock my pantry).
I don’t even try with fingernail polish, though one of these days I’ll be hitting the Be Pampered (how nice a name is that?) nail spa for a pedicure while waiting for my girlie to finish her sewing class.
This salmon looks delicious–I’m months away from fresh tomatoes, but intrigued to try it with some slow roasted tomatoes out of the freezer.
Thanks!
Haha! Food blogger problems indeed! I think it’s guaranteed that I will never have a decent manicure thanks to those mountains of dishes every day. LOL. But this salmon? I’m drooling here! Love all the panko breading and that gorgeously-creamy tomato sauce!