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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
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.
Gurme212 Ready-to-eat Sun Dried Tomato - Diced
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