Recipe: Hummus + Panko Crusted Salmon
Hummus + Panko Crusted Salmon (New and improved recipe)
If you are looking for a simple and healthy crowd pleaser, this is it. This recipe goes great with just about every side but some of my favorites are: roasted potatoes, asparagus, corn and tomato salad, roasted paprika carrots, kale salad, and Caesar salad! PS. My boyfriend says this is in his top 3 favorite salmon dishes EVER.
In these photos I paired it with roasted potatoes and asparagus. The potatoes are seasoned with salt, pepper, and dried Italian seasoning. The salmon are seasoned simply with salt and pepper. I roasted the asparagus at the same time as the salmon (20 minutes) and the potatoes were roasted at the same temperature (400) but for about 30-40 minutes. I flip the potatoes every ten minutes to make sure they get nice and crispy!
Ingredients
Most ingredients I eyeball and with this mixture you can’t really go wrong if it is slightly varied. The panko bread crumbs should be the majority of the mix and everything else added into it to taste.
BBQ cut salmon filets
Hummus - we like to use garlic hummus
Panko Bread Crumbs
Parmesan (shredded or grated)
Paprika
thyme
Dijon Mustard
Garlic Powder
Agave or honey - My favorite agave is shown to the right. Available for purchase at Whole Foods.
Lemon slice squeezed
Olive oil - you can also swap for melted butter / vegan butter if you prefer!
Salt + Pepper
Directions
Preheat oven to 400 degrees.
Mix together the bread crumbs, parmesan cheese, thyme, paprika, salt and pepper, dijon mustard, agave, and lemon juice. Then add a bit of olive oil and mix it together so it all slightly sticks together.
Place the salmon on a baking sheet (skin side down) and evenly lather the tops of the filets with hummus. You want there to be enough hummus, so the panko mix can stick to it comfortably. I like to use garlic hummus, but any kind works!
Next use a small spoon to generously and evenly add the panko mix on top of the salmon and hummus. Use the back of the spoon to gently press the mix into the hummus so it stays in place.
Bake at 400 for about 20 minutes until the salmon is slightly flakey when you cut into it and the panko topping is browned at the top. Timing may vary depending on thickness of salmon filets. BBQ cut filets tend to run more consistent in sizing, so I would recommend using that type of cut if you are following this recipe to the tee.
Let cool for a a couple minutes and enjoy!
Be sure to tag us if you try this recipe and let us know what you think. Hope you enjoy!
