Dijon-Herb Crusted Salmon

  • 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
  1. Pre-heat oven to 450ºF
  2. In a large casserole dish combine tomatoes, ½ of marinade, zucchini, red onion, and lemon juice
  3. Season with salt and pepper and roast for 10 minutes
  4. While vegetables roast, prepare crust by combining panko, parsley, thyme, lemon zest, and remaining ½ of marinade
  5. Season both sides of fish with salt and pepper, and spread mustard across top of each piece
  6. Press mustard coated side of fish into bread crumb mixture to form crust
  7. Remove vegetables from oven, stir, and place salmon, crust side up, atop vegetables
  8. Continue roasting until salmon is just cooked through and bread crumbs are golden, another 10 – 15 minutes