This is my favourite kind of recipe: simple, quick, and a little unassuming. Don’t let its humble looks fool you, though. I truly believe that simplicity wins when it comes to food and you don’t need to overcomplicate things in the kitchen to make something utterly delicious, especially on a busy weeknight.
I love this way of cooking salmon. Save this recipe for the salmon alone. It takes just a minute to prepare and then you pop it into the oven and the herby panko crust goes gorgeously golden and crunchy, leaving the salmon underneath soft and succulent (10 minutes or so is the sweet spot for me. If you think you don’t like salmon, you might just be overcooking it!).
I like to serve it over a quick, melt-in-your-mouth bed of courgettes (zucchini) and tomatoes which works so well and is so easy. It’s sort of caponata inspired which is one of my favourite things - with a hint of sweetness balanced with a little kiss of vinegar. Gorgeous! But since the salmon itself is kind of snazzy and arguably the star of the show - you could also serve it even more simply with some buttery new potatoes, a green salad and a little mayo.
Enjoy!
Serves 2 (easily scaled up)
You will need: For the panko-crusted salmon:
2 salmon fillets
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