Olive-Crusted Salmon

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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 384
  • Fat: 19.5g
  • Saturated fat: 4g
  • Protein: 38.3g
  • Carbohydrate: 11.9g
  • Cholesterol: 87mg
  • Iron: 1.6mg
  • Sodium: 607mg
  • Calories from fat: 46%
  • Fiber: 0.9g
  • Calcium: 57mg


  • 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


  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.
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