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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another 'don't know where it came from' recipe, but it tastes good, so who cares! Ingredients:
nonstick cooking spray |
1/2 cup dry white wine |
1 lb boneless skinless salmon fillet |
1 teaspoon dried oregano, lightly crushed to release oils |
2 cloves garlic, minced |
salt & freshly ground black pepper |
1 lemon, juice of, divided |
2 tablespoons extra virgin olive oil, divided |
1 tomato, thinly sliced |
1/2 medium onion, thinly sliced |
2 tablespoons chopped fresh parsley leaves |
1/4 cup dry breadcrumbs |
Directions:
1. Spray a shallow baking pan with nonstick coating.
2. Add wine.
3. Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.
4. Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.
5. Top evenly with tomato and onion slices and chopped parsley.
6. Drizzle with remaining lemon juice.
7. Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.
8. Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.
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