This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1/4 cup parsley leaves, chopped
- Kosher salt and freshly ground black pepper
- 2 large plum tomatoes, halved crosswise
- Nonstick cooking spray
- 2 medium zucchini, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick)
Instructions
- Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
- Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.
Nutrition Facts
| Calories | 471 |
| Total Fat | 28 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 101 milligrams |
| Sodium | 299 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3 grams |
| Protein | 41 grams |
| Sugar | 7 grams |
Reviews
zucchini was overcooked but salmon was perfect. I would make again.
Not sure if it’s my oven or the thickness of my salmon filet, but 12 minutes was not long enough.
Very easy and delicious. I added more parmesan to the bread crumb mixture. Don’t spray the bread crumbs with non-stick spray, they will go everywhere. I drizzled with olive oil.
This recipe was perfection! My curbside grocery order came with more tomatoes than I knew what to do with, so this recipe was a great solution. The times given worked like a charm, and the prep was simple. I didn’t have fresh parsley so I subbed Italian seasoning just for fun. This may be the best sheet pan dinner we’ve ever had. Our Wild Alaskan Company sockeye salmon has never tasted so good.
We loved this recipe so much! I was afraid it was too much for my husband and I but we ate every bite. I put lemon slices and fresh Thai basil on the salmon.
Delicious and easy – even the family members that don’t care for tomatoes loved this!
Great tasting and easy to prepare and make….
Excellent. Made more of the Panko mix. Drizzled lemon over everything before serving. Salmon was cooked perfectly. Will make this again
Really nothing special here. My wife loves tomatoes and didn’t even like this.
Added more seasoning to salmon, but veggies turned out nice! Next time I will add more Parmesan to tomatoes.