Sheet Pan Dinner: Salmon and Zucchini

Ingredients:

• 1 salmon fillet weighing 340 g, approximately 4 cm thick (center cut), skin removed
• 1/4 cup panko breadcrumbs
• 2 tbsp. l. grated parmesan
• 1/4 cup chopped parsley leaves
• 2 large plum tomatoes, halved crosswise
• 2 medium zucchini squashes, halved lengthwise
• 2 tbsp. l. olive oil

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 220°C. Line a baking sheet with parchment paper.
2. In a small bowl, mix together panko breadcrumbs, Parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the tomatoes cut-side up in the center of the prepared baking sheet (cut a small slice off the bottom of each tomato so they stand upright) and spread the breadcrumb mixture evenly over each tomato. Lightly spray the breadcrumbs with cooking spray.
3. Place the zucchini halves cut-side up on one side of the tomatoes. Drizzle the zucchini with 1 tablespoon of olive oil and season with salt and black pepper. Bake until the vegetables begin to soften and the breadcrumbs begin to brown, about 18 minutes.
4. Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper. Bake until the zucchini and tomatoes are completely tender and browned in spots, and the fish is cooked through but still moist, about 12 more minutes. Divide the vegetables and fish among two plates and serve.