Crusty Salmon And Tomato Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F.
To make the topping, combine bread, butter, parsley, lemon zest and garlic in a food processor. Pulse until coarsely chopped. Season. Set aside.
Cook pasta in boiling salted water until al dente. Drain and return to pan.
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.