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.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Combine first 5 ingredients in a medium bowl. Add olive oil; stir well.
Step 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
