Ingredients
1 large salmon fillet (about 3 lbs.)
Kosher salt
Freshly ground black pepper
1 c. panko bread crumbs
1/2 c. freshly grated Parmesan
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
4 tbsp. melted butter
1 pt. Cherry tomatoes
1 large red onion, cut into wedges
1 tbsp. extra-virgin olive oil
1/2 c. greek yogurt
Juice of 1 lemon
1 tbsp. freshly chopped dill
1 tsp. hot sauce (optional)
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 350° and line a large baking sheet with foil. Place salmon skin side down on baking sheet and season with salt and pepper. Step 2In a medium bowl, combine panko, Parmesan, garlic, thyme, and red pepper flakes. Add melted butter and stir to combine. Step 3Sprinkle panko mixture over salmon. Place cherry tomatoes and red onion around salmon and drizzle with oil and season with salt. Step 4Bake until topping is golden and salmon flakes easily with a fork, 25 to 35 minutes. Step 5Meanwhile make dill sauce: In a medium bowl, combine greek yogurt, lemon juice, dill, and hot sauce, if using. Season with salt and pepper. Step 6Serve salmon with sauce.
