ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Olive-Crusted Salmon

Prep time 9 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 fillet)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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