Crispy Panko and Herb Crusted Salmon

In a skillet heat 2-3 tablespoons of extra virgin olive oil.

Add the chopped onions and leeks.

Saute until translucent about 4 minutes.

Add the chopped red peppers and tomatoes and continue cooking until soft.

Set aside and allow to cool before adding to the panko breadcrumb mixture.

Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.

Add the panko breadcrumbs,salt and pepper, pulse to blend.

Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled.

Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture.

Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.

Spread the breadcrumb mixture on top of the fish to cover.

Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.