This recipe only needs one pan and it completely customizable to your taste buds. This means that you can use the same topping with other proteins – such as chicken or pork instead of salmon. I also love that everything can be prepped the day before and cooked just before you’re ready to serve. You can also make big batches of the topping and freeze it for future dishes.

Serves : 4


● 2 oz of fresh grated parmesan

● 4 cloves of garlic

● 1 zucchini diced

● 1 yellow squash diced

● 1 small Spanish onion diced

● 1 small carrot peeled and diced

● 1 small roma tomato diced

● 4 oz. if extra virgin olive oil

● Sea salt and freshly ground black pepper to taste

● 1 bunch of fresh parsley – stems removed, then chopped

● 4 oz. of basil – stems removed, then chopped

● 1 fresh lemon zested and then juiced

● ½ cup of plain bread crumbs (if gluten intolerant use corn tortilla crumbs)


1. Preheat the oven to 400°F

2. Line a large baking sheet with foil

3. In a small food processor add the breadcrumbs, garlic, basil, parsley, lemon zest, zucchini, yellow squash,onions, tomato, carrots, lemon juice, and extra virgin olive oil, and then set it to pulse until the mixture resembles coarse, sticky crumbs.

4. Place the salmon fillets right on top of the foiled baking sheet.

5. Season each salmon fillet with a pinch of salt and pepper

6. Coat each fillet evenly with the bread, vegetable, and herb mixture – really pack it on with your hands

7. Turn oven to broil and place the pan back in the oven on the lowest shelf for about 10 minutes

8. Once the salmon is cooked to your liking, serve with your favorite vegetables and English potatoes.