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Crunchy Creole Ranch Salmon

Prep Time5 minutes
Cook Time25 minutes
Course: dinner, lunch, main
Cuisine: American, Cajun, Creole, Southern
Keyword: 30 minute meal, chicken, easy, poached salmon, ranch dressing, skillet supper
Servings: 4
Calories:
Author: Virginia Willis

Ingredients

  • 1 cup panko breadcrumbs
  • zest of 1 lemon, optional
  • 2 tablespoons chopped fresh parsley, optional
  • 1 clove garlic chopped
  • pinch Tony Chachere’s Original Creole Seasoning, or to taste (optional)
  • 1 teaspoon olive oil
  • 1 15- ounce chickpeas, drained
  • 1 pound asparagus, stem ends trimmed and cut into ½-inch pieces
  • 3 tablespoons Tony Chachere’s Creole Ranch Dressing, divided
  • 24 ounces boneless skinless salmon filet
  • OR 4 boneless skinless chicken breasts (about 2 pounds)

Instructions

  • Heat the oven to 350°F. In a small bowl combine the panko, lemon zest, parsley, garlic, Tony Chachere’s Original Creole Seasoning, and oil. Set aside.
  • Place the drained chickpeas and asparagus in a large ovenproof skillet. Add 1 tablespoon of the Tony Chachere’s Creole Ranch Dressing. Stir to combine.
  • Place the salmon filets on top of the vegetables. Spread remaining Tony Chachere’s Creole Ranch Dressing on top of the salmon. Sprinkle over reserved panko combination. Transfer to the oven and cook until the asparagus is tender and the chickpeas are heated through. When checked with an instant-read thermometer, the salmon should register 130-145°F and the chicken should read 165°F, 18 to 20 minutes. Remove from the oven and serve immediately.