Go Back

Basil Panko-Crusted Salmon

Need dinner in a pinch? Don’t panic! With Alaska Salmon on hand, you can have a deceivingly simple meal like this Basil Panko-Crusted Salmon over Spinach and Tomato Rice ready in no time. Fresh flavors, nutrient-rich ingredients… it’s a busy week’s dream come true!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep

Ingredients

  • ½ pound fresh Alaska salmon filet cut into 2 pieces {or frozen and thawed}
  • 1 cup panko bread crumbs
  • ½ cup fresh basil leaves
  • 1 garlic clove
  • ¼ teaspoon salt
  • 1 tablespoon olive oil

For Rice

  • 1 tablespoon olive oil
  • 8 cherry tomatoes halved
  • 2 cups fresh spinach
  • 10 ounces frozen brown rice cooked according to package directions {or cooked brown rice straight from refrigerator}
  • Salt to taste

Instructions

  • Preheat the oven to 375 degrees. Prepare a baking pan by lining with a sheet of foil. Set aside.
  • Place salmon, skin side down, onto prepared baking pan. Brush each piece with olive oil and sprinkle with salt.
  • In the bowl of a food processor, pulse together panko, basil, garlic, salt and 1 tablespoon olive oil until the basil is mostly chopped.
  • Top each salmon piece with crumb mixture and bake for about 10-12 minutes, or until the topping is slightly golden and the salmon is cooked through. {It should flake easily with a fork when it's ready.}
  • Meanwhile, make the rice: Heat a tablespoon of oil in a skillet over medium-high heat. Add halved cherry tomatoes and cook until blackened and blistered in spots -- they should become very soft and release their juices easily.
  • Add fresh spinach and stir until wilted. Sprinkle the mixture with salt to taste.
  • Add the cooked brown rice and stir until fully combined.
  • Serve immediately with a piece of salmon placed atop the rice.