Sun-Dried Tomato Parmesan Crusted Salmon

This wild salmon filet transforms into an elegant dinner with a sun-dried tomato and Parmesan crust that creates the perfect savory balance against the rich fish. The entire meal comes together on one sheet pan, making it as practical as it is impressive for weeknight dinners or special occasions.

I discovered this recipe during a dinner party emergency when my planned main course fell through. This salmon saved the evening and earned so many compliments that it's now my go to impressive but easy dinner option whenever I want to make someone feel special without spending hours in the kitchen.

Ingredients

• Wild salmon filet: Provides superior flavor and nutrition compared to farmed alternatives. Look for firm flesh and vibrant color.
• Extra virgin olive oil: Adds richness and helps create a golden crust. Select a high quality oil for best flavor.
• Breadcrumbs: Create the perfect texture for the crust. Use panko for extra crispiness.
• Freshly grated parmesan cheese: Brings umami depth and golden color. Always grate your own for best flavor and melting properties.
• Sun dried tomatoes: Not packed in oil. Concentrate intense tomato flavor. Choose bright red ones without browning.
• Fresh basil: Brightens the rich flavors with herbal notes. Make sure leaves are vibrant green without dark spots.
• Garlic: Adds aromatic depth. Use fresh rather than pre minced for best flavor.
• Green beans: Provide the perfect vegetable accompaniment. Look for firm bright beans without blemishes.

Step-by-Step Instructions

Prepare the Oven and Baking Sheet:

Preheat your oven to exactly 400°F which creates the perfect environment for quick cooking without drying the salmon. Line a large baking sheet with parchment paper which prevents sticking and makes cleanup much easier. The parchment also helps distribute heat evenly under the salmon.

Create the Flavor Crust:

Add breadcrumbs, parmesan, sun dried tomatoes, basil, garlic, salt and pepper to your food processor. Process these ingredients together while slowly drizzling in 1 tablespoon of extra virgin olive oil until the mixture resembles wet sand with small flecks of tomato and basil visible. This creates a coating that will stick to the salmon and become perfectly crisp in the oven.

Prepare the Salmon:

Place your salmon filet skin side down on the prepared baking sheet. Season the flesh generously with salt and pepper which enhances the natural flavor of the fish. Then press the sun dried tomato mixture firmly onto the top and sides of the salmon ensuring a complete and even coating. The pressing action helps the crust adhere during baking.

Add Vegetables:

Arrange green beans around the salmon in a single layer giving them space to roast properly. Drizzle the beans with the remaining 2 tablespoons of olive oil and season with salt and pepper. The beans will cook in the same amount of time as the salmon absorbing flavors from the fish and crust.

Bake to Perfection:

Bake for exactly 10 minutes until the salmon reaches an internal temperature of 145°F and flakes easily with a fork. The crust should become golden brown while the beans begin to caramelize slightly at the edges. This precise timing ensures the salmon remains moist while fully cooked.

Serve Immediately:

Transfer the salmon and green beans to plates while still hot. Sprinkle any remaining sun dried tomato mixture over the green beans for extra flavor. The contrast between the crisp topping and tender salmon creates a delightful textural experience.

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The sun dried tomatoes are truly the secret weapon in this recipe. I discovered their magic by accident when I ran out of fresh tomatoes one evening. Their concentrated sweetness against the salty parmesan creates this incredible flavor burst that my husband now requests at least twice a month. The first time I served this to my daughter, she asked if we could have it for her birthday dinner instead of going to a restaurant.

Perfect Pairings

This salmon works beautifully with a crisp white wine like Sauvignon Blanc or an unoaked Chardonnay. The acidity cuts through the richness of the fish while complementing the tomato and herb flavors. For a complete meal, add a simple side of lemon risotto or crusty bread with herb butter. The starch balances the protein and vegetables perfectly while soaking up the delicious juices from the salmon.

Make Ahead Options

You can prepare the sun dried tomato parmesan mixture up to three days in advance and store it in an airtight container in the refrigerator. The salmon can be coated with the mixture up to four hours before cooking just keep it covered and refrigerated. This makes the recipe perfect for entertaining since you can do most of the work earlier in the day. Just add the green beans and pop everything in the oven about fifteen minutes before you want to serve.

Smart Substitutions

If wild salmon is unavailable or beyond your budget, Arctic char or steelhead trout make excellent alternatives with similar texture and flavor profiles. For a dairy free version, nutritional yeast can replace the Parmesan, though you may want to add a pinch more salt. Asparagus, broccoli, or halved Brussels sprouts can substitute for green beans depending on seasonal availability. For a grain free option, replace breadcrumbs with crushed pork rinds or almond flour.

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Frequently Asked Questions

→ Can I use canned sun-dried tomatoes for this dish?

It's best to use dry, not oil-packed, sun-dried tomatoes since they give the crust a better texture, but you can pat canned ones dry and use them as an alternative.

→ What can I serve alongside the salmon if I don't have green beans?

Try pairing the salmon with asparagus, broccoli, or roasted potatoes for a delicious and balanced accompaniment.

→ How can I ensure the salmon stays moist while baking?

Don’t overcook the salmon. Bake it just until it flakes easily with a fork, which typically takes about 10 minutes at 400°F.

→ Can I make the topping in advance?

Yes, you can prepare the parmesan and sun-dried tomato mixture a day in advance and store it in the refrigerator until ready to use.

→ Is there a substitute for fresh basil in this dish?

If fresh basil isn’t available, you can substitute dried basil, but reduce the amount to 2 teaspoons as dried herbs are more concentrated.