Olive-Crusted Salmon

Oxmoor House
Plump, juicy kalamata olives in the breadcrumb topping provide a unique Greek accent to the salmon. Substitute any type of olive for a slight variation.
4 servings (serving size: 1 fillet)


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1/2 cup dry breadcrumbs
1/4 cup pitted kalamata olives, chopped
2 teaspoons grated fresh lemon rind
1/2 teaspoon dried thyme
2 garlic cloves, minced
1 tablespoon olive oil
4 (6-ounce) salmon fillets
Cooking spray
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges


Prep: 9 Minutes
Cook: 12 Minutes

Preheat oven to 400°.

Combine first 5 ingredients in a medium bowl. Add olive oil; stir well.

Place fillets, skin sides down, in a baking pan coated with cooking spray; lightly coat fillets with cooking spray. Sprinkle with salt and pepper. Top each fillet with about 1/4 cup breadcrumb mixture, pressing breadcrumb mixture onto fillets. Bake at 400° 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Created date

March 2010

Nutritional Information

Calories 384
Fat 19.5 g
Satfat 4 g
Protein 38.3 g
Carbohydrate 11.9 g
Cholesterol 87 mg
Iron 1.6 mg
Sodium 607 mg
Caloriesfromfat 46 %
Fiber 0.9 g
Calcium 57 mg