Herbed Salmon Fillets With Sun-Dried Tomato Topping

Recipe by FlemishMinx
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 400°F and adjust oven rack to center of oven.
  • Lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
  • In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
  • Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
  • Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
  • Drizzle with 2 tsp olive oil.
  • Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
  • As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
  • Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
  • Spoon tomatoes and "sauce" over the salmon and serve immediately.
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