Lemon Parmesan Crusted Salmon with Sundried Tomato Couscous
- Tags:
- Entrees
SALMON
1 8oz wild Salmon Filet
2 Cups Panco bread crumbs
1 Lemon Jucied
3 Tbls Fresh grated Parmesan cheese
4 Tbls Melted Butter
T Tsp Fresh Parsley
1 pinch Salt
1 Pinch Pepper
Couscous
2 Cups Boiling Water
½ Cup Couscous
3 Tbls Hydrated Sundried tomatoes
6 Cherry Tomatoes
1 Pinch Salt
1 Tbls Melted Butter
1 Tbls Fresh grated Parmesan Cheese
Place Salmon Filet skin side down in oven proof pan with ¼ inch of water.
Place Panco in mixing bowl, add lemon juice, Parmesan cheese, parsley, salt, pepper, and butter mix until combined.
Press Panco mixture onto the flesh of the salmon. Bake at 350 degrees for 15-20 minutes
In a separate pot bring 2 cups of water to a boil, add sundried tomatoes. Slice 6 cherry tomatoes , add to boiling water. Add butter, Parmesan cheese and Couscous. Bring water back to a simmer, cover and remove from heat. Let rest for 5 minutes.
Remove salmon from pan with a spatula leaving the skin in the pan. Lightly fluff Couscous, and serve.
