Dijon Herb Crusted Salmon


  • 128 grams Roasted Tomatoes, drained ( 4 tbsp marinade reserved)

  • 256 grams zucchini, choped

  • 1 small red onion, thinly sliced

  • 1 lemon, zested and juiced

  • 128 grams panko bread crumbs

  • 64 grams fresh parsley, chopped

  • 2 Tbsp fresh thyme, chopped

  • 4 salmon fillets, skinned

  • 4 tsp Dijon mustard

  • Salt and freshly ground pepper


  • Pre-heat oven to 230°C.

  • In a large casserole dish combine tomatoes, 1/2 of marinade, zucchini, red onion, lemon juice. 

  • Season with salt and pepper and roast for 10 minutes.

  • While vegetables roast, prepare crust by combining panko, parsley, thyme, lemon zest and remaining 1/2 of marinade.

  • Season both sides of fish with salt and pepper and spread mustered across top of each piece. 

  • Press mustard coated side of fish into bread crumb mixture to form crust.

  • Remove vegetable from oven, stir and place salmon, crust side up, atop vegetables.

  • Continue roasting untill salmon is just cooked through and bread crumbs are golden, another 10-15 minutes.

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