SALMON PRIMAVERA

SALMON PRIMAVERA image

Categories Fish Bake

Yield 8-10 servings

Number Of Ingredients 10

Previous Next

2 1/2 - 3 lbs Wild Pacific or Sockeye salmon filet
Salt
Freshly ground black pepper
Dijon mustard or thick honey mustard
1 small zucchini, with skin, thinly sliced
1 small yellow squash, with skin, thinly sliced
2 Roma or plum tomatoes, thinly sliced
1/4 cup unflavored breadcrumbs or panko
2 tbsp chopped fresh dill
2 tbsp olive oil

Steps:

Preheat oven to 375 degrees F. Season the salmon fillet with salt and pepper. Brush an even thick coating of the mustard all over the salmon. Place the salmon on a parchment of foil lined baking sheet. Place the fish horizontally in front of you. Starting at the left end of the fillet, lay a column of overlapping slices of zucchini. On the next row lay a column of overlapping slices of the sqush, they should be overlapping the zucchini a bit as well. On the next row lay a column of overlapping slices of tomatoes, the should slightly overlap on the squash. Begin again with the zucchini, followed by the squash, and the tomato. Continue in this fashion until the whole fillet is covered. In a small bowl, mix the breadcrumbs, dill and olive oil. Sprinkle over the top of the vegetables. Bake for 30-35 minutes. Remove one of the vegetables in the thickest part of the fillet to test to make sure the fish is done, and then coer it back up with the vegetable. Serve hot or at room temp. Can be refrigerated overnight and brought to room temp the next day.