Panko-Crusted Salmon with Sundried Tomatoes and Herbs

1. Preheat the oven to 400°F. Cut the zucchini into small cubes. Chop the shallot, herbs and sun-dried tomatoes. Zest the lemon.

2. Heat a drizzle of oil in a pan over medium high heat. Cook the shallot and zucchini for 3-4 minutes. Add salt and pepper. Add the orzo and mix. Add 1.5 ^2P | 2 ^3P cups of water and bring to a boil. Reduce the heat to medium and cook until the orzo has absorbed the water, about 7-9 minutes. Add a bit of lemon juice to the orzo, to taste.

3. In a bowl, mix the panko with the chopped herbs, sun-dried tomatoes, lemon zest, a drizzle of oil, salt and pepper.

4. Pat the salmon dry and place it on a baking sheet lined with baking paper. Add the panko topping to the salmon and press down so it stays on the salmon. Bake in the oven for 10-12 minutes until the salmon is cooked.

5. Serve the salmon with the orzo, a drizzle of oil and lemon juice to taste. Bon appétit!