Herb-Crusted Salmon with Sun-Dried Tomato Sauce
A sun-dried tomato sauce enhances these salmon fillets. The recipe is light and fresh. If you choose to leaf the skin on the salmon fillets, coat the top and sides with bread crumbs and bake the salmon skin-side down.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe adapted from Lean Italian Cooking.
*Sauce can be made up to 1 hour before cooking fish. Reheat over low heat just before removing fish from oven.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- When the oil is hot add the shallots and saute, stirring constantly, until lightly golden, about 1 minute.
- Add the lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced to 1/2 cup, about 2 minutes. Season with salt and pepper and set aside.*
- Adjust oven rack to the center of oven and preheat to 400 F.
- Lightly grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray; set aside.
- On a piece of wax paper, combine the basil, thyme, rosemary, and bread crumbs. Dredge each fillet in bread crumb mixture, coating well.
- Transfer fillets to prepared baking dish and place 2 inches apart. Drizzle with the remaining tablespoon of olive oil.
- Bake in the preheated oven just until fish is opaque and barely flakes when tested in the center with a knife, about 8 to 10 minutes.
- Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.
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