Recipes > Dinner

Crunchy Creole Ranch Salmon

Prep Time

5 minutes

Cook Time

25 minutes


2-4 people

This one-pot meal is quick, delicious and makes for easy cleanup. Tony’s Creole-Style Ranch Dressing keeps the meat moist and provides lots of flavor. You have to try this recipe by James Beard Award-winning Chef Virginia Willis.

Crunchy Creole Ranch Salmon

Kitchen Tip : Crunchy Creole Ranch Salmon


  • 1 Cup Panko Breadcrumbs

  • Zest of 1 Lemon (Optional)

  • 2 Tablespoons Fresh Parsley, Chopped

  • 1 Clove Garlic, Chopped

  • Pinch of Tony’s Original Creole Seasoning

  • 1 Teaspoon Olive Oil

  • 1 Bag (15 Ounces) of Chickpeas, Drained

  • 1 Pound Asparagus, Trimmed

  • 3 Tablespoons Tony’s Creole-Style Ranch Dressing

  • 24 Ounces Boneless, Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts

  • Clear


  1. Heat the oven to 350°F.
  2. In a small bowl, combine the panko, lemon zest, parsley, garlic, Tony’s Original Creole Seasoning and oil. Set aside.
  3. Place the drained chickpeas and asparagus in a large ovenproof skillet. Add 1 tablespoon of Tony’s Creole-Style Ranch Dressing. Stir to combine.
  4. Place the salmon fillets on top of the vegetables. Spread the remaining Tony’s Creole-Style Ranch Dressing on top of the salmon. Sprinkle over reserved panko combination.
  5. Transfer to the oven and cook until the asparagus is tender and the chickpeas are heated through.
  6. Remove from the oven and serve once salmon reaches 130-145°F or the chicken reaches 165°F.

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