Panko Crusted Salmon in Piccata Sauce with Nigella Garlic Flatbread
Seafood often makes a quick weeknight meal as it comes together effortlessly. This Panko Crusted Salmon is a regular in our house for several years now. It is absolutely fuss free to make and can be served in several ways. Enjoy with salad or rice, pasta or some garlic bread like we did. The big fillet of salmon took less than 5 minutes to prep and took about 17 minutes to bake in the oven.
Ingredients
- Salmon fillets - 1.4 LB
- ½ cup panko crust
- salt to taste
- ½ teaspoon freshly cracked back pepper
- 3 tablespoons dijon mustard
- Few shallots thinly sliced
- Few cherry tomatoes
- Thinly sliced lemons
- Finely chopped cilantro leaves
Instructions
To prepare the panko crusted salmon
- Season the salmon with some salt and leave it aside for 15 minutes.
- Preheat the oven to 425F.
- Layer a baking sheet with parchment paper and layer the fish filler on it. Scatter the tomatoes, onion and lemons on the side.
- Spread the dijon mustard on the fish fillet and then sprinkle the black pepper.
- Next scatter the panko crust and press it down on the fish fillet.
- Bake for 17 to 18 minutes
- Let it cool down for a while. Slice and serve.
Notes
Will Breadcrumbs work?
Yes, you can use either store bought or homemade bread crumbs.Flavoring the panko crust/bread crumbs
I like to add some herbs and dry garlic powder to the panko crust, but you can even keep it plain or add other spices as per your liking. It works as a lovely blank canvas to play with your taste buds.How to reuse the leftover baked salmon ?
The panko crust salmon is so tasty that chances are you will not have any left over. But if you do, then you can use it next day in fried rice, pasta, make salmon cake or add in cold salad.Nutrition
Serving: 1ServingsCalories: 323kcalCarbohydrates: 12gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 80mgSodium: 518mgFiber: 2gSugar: 2g