Sun Dried Tomato Parmesan Crusted Salmon
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
For the Salmon:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/3 cup chopped sun-dried tomatoes (oil-packed)
- 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
For the Side:
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat Oven: Heat oven to 400°F. Lightly oil a large baking dish.
- Season Salmon: Pat salmon dry with paper towels. Brush with olive oil and season with salt and pepper.
- Make Crust: Mix breadcrumbs, parmesan, sun-dried tomatoes, basil, garlic, and 2 tablespoons olive oil in a bowl.
- Add Crust: Place salmon in baking dish. Press crust mixture firmly on top of each fillet.
- Prepare Beans: Toss green beans with olive oil, salt, and pepper. Arrange around salmon.
- Bake: Cook for 12-15 minutes until salmon flakes easily and crust is golden brown.
- Rest: Let salmon rest 2-3 minutes before serving.