Herbed Salmon Fillets With Sun-Dried Tomato Topping
5.0(5)
Attractive and full of flavor, not to mention easy to prepare (oops, just did). You may certainly use PANKO breadcrumbs, but be sure to crumble them finely first with your fingers. This pairs nicely with parmesaned orzo and grilled zucchini.
In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
04Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
05Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
06Drizzle with 2 tsp olive oil.
07Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
08As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
09Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
10Spoon tomatoes and "sauce" over the salmon and serve immediately.