1) In a skillet heat 2-3 tablespoons of extra virgin olive oil.

2) Add the chopped onions and leeks.

3) Saute until translucent about 4 minutes.

4) Add the chopped red peppers and tomatoes and continue cooking until soft.

5) Set aside and allow to cool before adding to the panko breadcrumb mixture.

6) Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.

7) Add the panko breadcrumbs,salt and pepper, pulse to blend.

8) Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled. Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture.

9) Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.

10) Spread the breadcrumb mixture on top of the fish to cover.

11) Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.