Ingredients
-
-
1/2
-
1
-
1
-
2
-
-
1
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Crusted Salmon with Tomato, Another ‘don’t know where it came from’ recipe, but it tastes good, so who cares!, My go-to salmon cooking method is grilling outdoors. But, today was a rainy day, so I needed to find a good alternative. This recipe was amazing, and so easy! I changed a couple of things. First, I substituted fresh basil and sage for parsley I didn’t have parsley. Second, used twice the called for garlic. Finally, I topped the veggies with thinly sliced lemon rounds and baked the whole thing. It was beautiful and delicious! I wish I could upload a picture!, Overall, good flavors and a good concept. However, the salmon took nearly 3 times the suggested amount of time to cook! It was a bit frustrating to take it out after 15 minutes suggested time was 8 – 10 and still find it VERY raw in the middle. Great recipe, but make sure you allow time for extra cooking!
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Steps
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1
Done
|
Spray a Shallow Baking Pan With Nonstick Coating. |
|
2
Done
|
Add Wine. |
|
3
Done
|
Place Fish in Pan, and Sprinkle With Oregano, Garlic, Salt, and Pepper. |
|
4
Done
|
Sprinkle With Juice of 1/2 Lemon and 1 Tbsp Olive Oil. |
|
5
Done
|
Top Evenly With Tomato and Onion Slices and Chopped Parsley. |
|
6
Done
|
Drizzle With Remaining Lemon Juice. |
|
7
Done
|
Mix Breadcrumbs With Remaining 1 Tbsp Olive Oil, and Sprinkle Over Veggie Topped Salmon Fillets. |
|
8
Done
|
Bake in a 450 Degree F Oven For About 8-10 Minutes or Until Fish Flakes Easily. |
