Yield: 4 servings
Sun-Dried Tomato Parmesan Crusted Salmon
Sun-Dried Tomato Parmesan Crusted Salmon is the healthy, flavorful fish dinner you've been looking for! Served with fresh vegetables, this flaky baked salmon is such a filling meal.
Ingredients
- 1.5 pounds wild salmon filet
- 3 tablespoons extra virgin olive oil, divided
- ½ cup breadcrumbs
- ¾ cup freshly grated parmesan
- ⅓ cup roughly chopped sun-dried tomatoes, dry, not packed in olive oil
- ½ cup loosely packed fresh basil
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 12 ounces trimmed fresh green beans
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Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Combine breadcrumbs, parmesan, sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Process, slowly drizzling in 1 tablespoon of extra virgin olive oil until well combined.
- Place salmon on the baking sheet. Season liberally with salt and pepper. Press the sun-dried tomato mixture all over salmon so the entire filet is coated.
- Scatter green beans around the salmon on the baking sheet and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, to taste.
- Bake for 10 minutes until salmon is cooked through and beans are just starting to brown.
- Remove from the oven. Serve green beans with any leftover sun-dried tomato/parmesan mixture.
Nutrition
Serving: 1, Calories: 600kcal, Carbohydrates: 19g, Protein: 46g, Fat: 37g, Saturated Fat: 9g, Polyunsaturated Fat: 25g, Cholesterol: 123mg, Sodium: 679mg, Fiber: 3g, Sugar: 4g