Let’s begin by gathering our ingredients for Panko-Crusted Salmon with Tuscan Tomato Sauce:

Ingredients:
For the salmon
½ cup panko crumbs
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
salt & pepper
olive oil
salmon fillets

For the Tuscan Sauce
2 tablespoons olive oil
½ cup white wine
1 small yellow onion, finely chopped
1 fresh tomato, chopped
2 garlic cloves, minced
¼ cup heavy cream
3 tablespoons 2% milk
salt & pepper

Preheat oven to 400º F. Line a baking sheet with foil and spray with oil. Skin salmon and cut into small, manageable pieces. In a shallow bowl combine 1/2 cup panko crumbs, 2 tbsp chopped parsley, 1 tsp lemon zest, salt and pepper.

Generously brush each salmon fillet with olive oil on all sides. Place the salmon fillets in the panko mixture and press the panko mixture thickly over and around each fillet. Transfer fish to previously prepared baking dish. Bake for 13 to 15 minutes, or until salmon flakes easily.

While the fish bakes, prepare the Tuscan Tomato Sauce. Heat oil in a nonstick pan over medium heat. Add 1/2 cup wine, 1 chopped onion and 1 chopped tomato to the pan and cook, stirring frequently until the liquid is reduced by half. Add 2 minced garlic cloves, 1/4 cup cream and 3 tbsp milk; bring to a boil, stirring frequently, and continue to cook until reduced and thickened. Remove from heat and season with salt and pepper. Plate salmon and spoon sauce over fillets. Enjoy!

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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

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[schema type=”recipe” name=”Panko-Crusted Salmon with Tuscan Tomato Sauce” author=”Katerina Petrovska” description=”Recipe of the week: Panko-Crusted Salmon with Tuscan Tomato Sauce – with a few simple ingredients, you can transform your salmon into this stunning Italian dish. Enjoy!” ingrt_1=”Salmon fillets” ingrt_2=”½ cup panko crumbs” ingrt_3=”2 tablespoons minced fresh parsley” ingrt_4=”1 teaspoon grated lemon zest” ingrt_5=”salt & pepper” ingrt_6=”olive oil” ingrt_7=”For the Tuscan Sauce” ingrt_8=”2 tablespoons olive oil” ingrt_9=”½ cup white wine” ingrt_10=”1 small yellow onion, finely chopped” ingrt_11=”1 fresh tomato, chopped” ingrt_12=”2 garlic cloves, minced” ingrt_13=”¼ cup heavy cream” ingrt_14=”3 tablespoons 2% milk” ingrt_15=”salt & pepper” instructions=”Preheat oven to 400º F. Line a baking sheet with foil and spray with oil. Skin salmon and cut into small, manageable pieces. In a shallow bowl combine 1/2 cup panko crumbs, 2 tbsp chopped parsley, 1 tsp lemon zest, salt and pepper. Generously brush each salmon fillet with olive oil on all sides. Place the salmon fillets in the panko mixture and press the panko mixture thickly over and around each fillet. Transfer fish to previously prepared baking dish. Bake for 13 to 15 minutes, or until salmon flakes easily. While the fish bakes, prepare the Tuscan Tomato Sauce. Heat oil in a nonstick pan over medium heat. Add 1/2 cup wine, 1 chopped onion and 1 chopped tomato to the pan and cook, stirring frequently until the liquid is reduced by half. Add 2 minced garlic cloves, 1/4 cup cream and 3 tbsp milk; bring to a boil, stirring frequently, and continue to cook until reduced and thickened. Remove from heat and season with salt and pepper. Plate salmon and spoon sauce over fillets. Enjoy!” ]