Crispy Panko and Herb Crusted Salmon

Ingredients

• 2 pound salmon fillet 
• 0.5  leek white finely chopped ( part of the leek)
• 0.5  bell pepper diced red
• 0.5  bell pepper diced red
• 6  cherry tomatoes chopped
• 2 tablespoons olive oil extra virgin 
• 1.5 cup panko bread crumbs 
• 0.5 cup flat parsley italian finely chopped
• 1  garlic clove finely chopped
• 1  lemon zest 
• 0.5 teaspoon salt 
• 1 dash pepper 
• 3 tablespoons olive oil extra virgin 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven

Directions

1. In a skillet heat 2-3 tablespoons of extra virgin olive oil.
2. Add the chopped onions and leeks.
3. Saute until translucent about 4 minutes.
4. Add the chopped red peppers and tomatoes and continue cooking until soft.
5. Set aside and allow to cool before adding to the panko breadcrumb mixture.
6. Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.
7. Add the panko breadcrumbs,salt and pepper, pulse to blend.
8. Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled. Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture.
9. Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.
10. Spread the breadcrumb mixture on top of the fish to cover.
11. Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.