Salmon with Herb Crumb Topping and Braised Tomatoes
Salmon with herb crumb topping and braised tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g mixed leafy salad (e.g., Lollo Rosso, arugula, frisée)
- 200 g Cherry tomatoes
- 2 sprigs parsley
- 2 sprigs dill
- 100 g breadcrumbs
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 4 salmon fillets (130 g each)
- Salt
- ground pepper
- 2 tbsp Vegetable oil
- 1 lemon (sliced into wedges)
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash, rinse, and dry the salad. Rinse the tomatoes, drain, and place them on a baking sheet lined with parchment paper. Wash the parsley and dill, shake off excess water, finely chop without stems, and mix with breadcrumbs, lemon juice, and olive oil. Wash the salmon fillets, pat dry, season with salt and pepper, then sear in a hot pan with oil for 2-3 minutes on each side; remove and place on the baking sheet with the tomatoes. Spread the breadcrumb mixture over the fillets and bake with the tomatoes for 7-10 minutes until the crust turns golden brown. Plate the fish with the tomatoes and salad, garnish with lemon wedges, and serve.
