What’s better than tender, flaky fish with a crunchy topping? How about salmon fillets coated with a tangy, lemon cream sauce, then crusted in a mixture of toasted walnuts, panko, and fresh herbs?! The topping toasts up nice and crisp in the oven as the fish cooks to juicy perfection. Keeping it light, we’re also serving up garlicky roasted zucchini over a fluffy sea of scallion rice, all drizzled with that perky cream sauce. Weeknight luxury is just 30 minutes away!
Category: not set
Cuisine: not set
2 unit Scallions
½ cup Jasmine Rice
½ ounce Walnuts
1 unit Lemon
1 unit Zucchini
1 clove Garlic
¼ cup Panko Breadcrumbs
1 teaspoon Dried Oregano
2 tablespoon Yogurt
1.5 tablespoon Sour Cream
10 ounce Salmon
1 tablespoon Cooking Oil
4 teaspoon Olive Oil
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