Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas

Light and fresh pan-roasted salmon offers a spectacular crunch from sautéed snap peas and a finishing sprinkle of oil-toasted breadcrumbs, this entrée is easy and elegant.

5 from 1 vote

Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas Recipe

Servings 4
Author Eric Lundy


  • 3 tablespoons extra-virgin olive oil divided
  • 1/2 cup gluten-free panko breadcrumbs or regular breadcrumbs
  • 2 tablespoons chopped fresh marjoram leaves or oregano leaves
  • Kosher salt and freshly ground pepper
  • 4 green onions, thinly sliced, white parts and green parts separated
  • 6 ounces snap peas, trimmed and halved diagonally
  • Generous pinch of red pepper flakes
  • 4-1/2 teaspoons sherry vinegar
  • 4 (4-ounce) skinless salmon fillets


  1. Preheat the oven to 400ºF. In a large ovenproof sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. When shimmering, add the panko and cook, tossing frequently, until crispy and golden, 2 to 3 minutes. Stir in the marjoram and season with salt and pepper. Spread the mixture onto a plate to cool. Wipe the pan clean.
  2. Return the pan to medium-high heat. Add the remaining 1 tablespoon olive oil, the white parts of the green onions, the snap peas, and pepper flakes and cook, stirring often, until the onions and peas soften, about 2 minutes. Stir in the vinegar, then season with salt and pepper. Using a slotted spoon, transfer the mixture to a bowl.
  3. Return the pan to medium-high heat. Generously season the salmon fillets with salt and pepper and sear them, skin side down, until their bottom sides begin to turn opaque, 2 to 3 minutes. Transfer the pan to the oven and roast until the fillets are cooked through, 4 to 5 minutes.
  4. Arrange the peas on a serving dish, then top with the salmon. Mix the green parts of the green onions into the toasted breadcrumbs, sprinkle on each fillet, and serve.

Photography Emma K. Morris

One Comment on “Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas”

  1. 5 stars
    I can’t tell you how many times I’ve made this salmon since we first served it for our GFF Magazine photo shoot. I’ve even made keto versions by swapping breadcrumbs for ground pork rinds and snap peas for green beans. So yum!

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