Crusty Salmon And Tomato Casserole

• 10 slices stale white bread, crusts removed, torn
• 7 tbsp butter, chopped, at room temperature
• 3 tbsp fresh parsley leaves
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• -1 None Crusty Salmon and Tomato Casserole
• 13 oz rotini
• 1 tbsp olive oil
• 1 None red onion, chopped
• 3.5 oz sun-dried tomatoes, halved
• 4 oz marinated roasted red pepper, sliced
• 1/4 cup fresh basil leaves
• 2 (13.5 oz) cans diced tomatoes
• 1 lb boneless, skinless salmon fillet, chopped
• 1/3 cup lemon juice

1. Preheat oven to 400u0b0F.
2. To make the topping, combine bread, butter, parsley, lemon zest and garlic in a food processor. Pulse until coarsely chopped. Season. Set aside.
3. Cook pasta in boiling salted water until al dente. Drain and return to pan.
4. Meanwhile, heat oil in a frying pan over high heat. Saute onion for 2-3 mins, until tender. Add sun-dried tomatoes, peppers and basil. Cook for 1-2 mins, until tender. Add tomatoes and bring to a boil, stirring. Reduce heat to low and simmer, covered, for 10 mins. Add pasta, salmon and lemon juice. Transfer to a baking dish and sprinkle with breadcrumb mixture. Bake for 15-20 mins, until salmon is cooked through and topping is crisp.

white bread, butter, parsley, lemon zest, garlic, crusty, rotini, olive oil, red onion, tomatoes, red pepper, fresh basil, tomatoes, salmon fillet, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34274 (may not work)