Succulent Chip Crusted Salmon With Zucchini

Succulent Chip Crusted Salmon With Zucchini

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This potato chip crusted salmon is exceptionally good. With a crunchy outer crust from the potato chips. The rosemary and olive oil chips are a delicious combo with the fish; you can try different flavors of chips as well!

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Chicago

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 6 oz. fresh caught salmon
  • 1 pkg. (16 oz.) Rosemary and olive oil potato chips
  • 1 egg, beaten
  • Salt and pepper to taste
  • 2 zucchini, diced

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Directions

Slice the skin off of the salmon filet. Crush up about one cup of the potato chips. Dip the salmon in the egg and then the chip crumbs. Heat a skillet on medium-high heat and sear the salmon on each side for about 2 minutes. Place in a 350-degree oven and cook for 15 minutes or until the salmon is cooked through. Drizzle olive oil, salt and pepper on the zucchini and bake for 20 minutes.

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