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Prep Time: 9 Minutes Cook Time: 12 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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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