Crusted Salmon with Tomato
photo by Derf2440
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
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 tomatoes, thinly sliced
- 1⁄2 medium onion, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- 1⁄4 cup dry breadcrumbs
directions
- Spray a shallow baking pan with nonstick coating.
- Add wine.
- Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.
- Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.
- Top evenly with tomato and onion slices and chopped parsley.
- Drizzle with remaining lemon juice.
- Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.
- Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.
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Reviews
-
This was a very good dish to make when you want a change in how you make salmon. It was very taste, almost greek in flavor. Yum. (I wonder how sprinkling a little feta on top would taste.) It seemed like there was a little too much wine as it was quite soupy at the bottom. Thanks I enjoyed this and will use it again.
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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, I 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!
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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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Tweaks
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This recipe was a quick to prepare, and the presentation was perfect, however neither of us thought that the flavour was as good as it should have been with all of the flavourful toppings. I will make it again and sprinkle some feta on the top as another reviewer suggested and instead of the fresh tomatoes I will use sun dried tomatoes plumped up with some of the wine. I served this with steamed broccoli and garlic cheese twice baked potatoes.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!