4 Serves
53 Mins
Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the chopped onions and leeks, sautéing for about 4 minutes until they become translucent.
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Vitamin K
261 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
73 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
182 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the chopped red bell peppers and tomatoes to the skillet. Continue cooking until the vegetables are soft, then remove from heat and set aside to cool.
In a food processor, combine the fresh parsley, garlic cloves, and lemon zest. Pulse until finely chopped.
Add the panko breadcrumbs, salt, and pepper to the food processor and pulse briefly to blend the mixture.
Transfer the breadcrumb mixture to a bowl and fold in the cooled sautéed vegetable mixture. Stir in 3 tablespoons of extra virgin olive oil until the mixture is evenly coated.
Place the salmon fillets flat side down on a baking sheet lined with parchment paper. Spread the prepared breadcrumb mixture generously over the top of each fillet.
Bake in a preheated oven at 190°C for 25 to 35 minutes, depending on the thickness of the salmon, until the crust is golden and the fish is cooked through.
25
g95
g20
g
Yemeni
