Description
Sun-Dried Tomato Parmesan Crusted Salmon is the flavorful fish dinner you’ve been looking for! Served with fresh vegetables, this flaky baked salmon is such a filling meal.
Ingredients
Scale
- 1.5 pounds wild salmon filet
- 3 tablespoons extra virgin olive oil, divided
- ½ cup breadcrumbs
- ¾ cup freshly grated parmesan
- 1/3 cup roughly chopped sun-dried tomatoes (dry, not packed in olive oil)
- ½ cup loosely packed fresh basil
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 12 ounces trimmed fresh green beans
Instructions
- Prep: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Process: Combine breadcrumbs, parmesan, sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Process, slowly drizzling in 1 tablespoon of extra virgin olive oil until well combined.
- Coat: Place salmon on the baking sheet. Season liberally with salt and pepper. Press the sun-dried tomato mixture all over salmon so the entire filet is coated.
- Arrange: Scatter green beans around the salmon on the baking sheet and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, to taste.
- Bake: Bake for 10 minutes until salmon is cooked through and beans are just starting to brown.
- Serve: Remove from the oven. Serve green beans with any leftover sun-dried tomato/parmesan mixture.
Notes
For extra crunch, add pine nuts to the breading mixture. The thickest part of the salmon filet should be cooked to an internal temperature of 145°F.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 679 mg
- Fat: 37 g
- Saturated Fat: 9 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 123 mg
Keywords: baked salmon, parmesan crusted salmon, sun-dried tomato salmon, sheet pan meal, seafood dinner