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Crunchy Creole Ranch Salmon

  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m

Ingredients

  • 1 c Panko Breadcrumbs
  • Zest of 1 Lemon (optional)
  • 2 tbsp. Chopped Fresh Parsley
  • 1 Clove Garlic, Chopped
  • Pinch of Tony's Original Creole Seasoning
  • 1 tsp. Olive Oil
  • 16 oz Bag of Chickpea, Drained
  • 1 lb Asparagus, Trimmed
  • 3 tbsp. Tony's Ranch Dressing
  • 3 tbsp. Tony's Ranch Dressing
  • 24 oz Boneless Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts

Instructions

  1. Heat the oven to 350 degrees.
  2. In a small bowl combine the panko, lemon zest, parsley, garlic, Tony's Original Creole Seasoning and oil. Set aside.
  3. Place the drained chickpeas and asparagus in a large ovenproof skillet. Add 1 tablespoon of Tony's Ranch Dressing. Stir to combine.
  4. Place the salmon filets on top of the vegetables. Spread the remaining Tony's Ranch Dressing on top of the salmon. Sprinkle over reserved panko combination.
  5. Transfer to the oven and cook until the asparagus is tender and the chickpeas are heated through.
  6. Remove from the oven and serve once salmon reaches 130-145 degrees or the chicken reaches 165 degrees.