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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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
9 mins
cook:
12 mins
total:
21 mins
Yield:
4 servings (serving size: 1 fillet)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

384 calories; fat 19.5g; saturated fat 4g; protein 38.3g; carbohydrates 11.9g; cholesterol 87mg; iron 1.6mg; sodium 607mg; calories from fat 46%; fiber 0.9g; calcium 57mg.
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