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.
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
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
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.
Oxmoor House Healthy Eating Collection
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