Ingredients:
- 1 cup DIVINA Roasted Red Tomatoes, drained (reserve 4 tbsp of marinade)
- 4 tsp Beaufor Extra Strong Dijon Mustard
- 4 salmon filets, skinned
- 2 cups zucchini, chopped
- 1 small red onion, thinly sliced
- 1 lemon, zested, juiced
- 1 cup panko bread crumbs
- 1/2 cup fresh parsley, chopped
- 2 tbsp fresh thyme, chopped
- salt & freshly ground black pepper
Directions:
- Pre-heat oven to 450ºF
- In a large casserole dish combine tomatoes, ½ of marinade, zucchini, red onion, and 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 ½ of marinade
- Season both sides of fish with salt and pepper, and spread mustard across top of each piece
- Press mustard coated side of fish into bread crumb mixture to form crust
- Remove vegetables from oven, stir, and place salmon, crust side up, atop vegetables
- Continue roasting until salmon is just cooked through and bread crumbs are golden, another 10 – 15 minutes
