Dijon Herb Crusted Salmon


  • 128 grams Roasted Tomatoes, drained ( 4 tbsp marinade reserved)
  • 256 grams zucchini, choped
  • 1 small red onion, thinly sliced
  • 1 lemon, zested and juiced
  • 128 grams panko bread crumbs
  • 64 grams fresh parsley, chopped
  • 2 Tbsp fresh thyme, chopped
  • 4 salmon fillets, skinned
  • 4 tsp Dijon mustard
  • Salt and freshly ground pepper


  • Pre-heat oven to 230°C.
  • In a large casserole dish combine tomatoes, 1/2 of marinade, zucchini, red onion, lemon juice. 
  • Season with salt and pepper and roast for 10 minutes.
  • While vegetables roast, prepare crust by combining panko, parsley, thyme, lemon zest and remaining 1/2 of marinade.
  • Season both sides of fish with salt and pepper and spread mustered across top of each piece. 
  • Press mustard coated side of fish into bread crumb mixture to form crust.
  • Remove vegetable from oven, stir and place salmon, crust side up, atop vegetables.
  • Continue roasting untill salmon is just cooked through and bread crumbs are golden, another 10-15 minutes.