Sun-Dried Tomato Parmesan Crusted Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds wild salmon filet
02 -
3 tablespoons extra virgin olive oil, divided
03 -
½ cup breadcrumbs
04 -
¾ cup freshly grated parmesan
05 -
⅓ cup roughly chopped sun-dried tomatoes, dry, not packed in olive oil
06 -
½ cup loosely packed fresh basil
07 -
1 clove garlic, minced
08 -
¼ teaspoon salt
09 -
⅛ teaspoon freshly ground black pepper
10 -
12 ounces trimmed fresh green beans
# Instructions:
01 -
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 -
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.
03 -
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.
04 -
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.
05 -
Bake for 10 minutes until salmon is cooked through and beans are just starting to brown. Remove from the oven.
06 -
Serve green beans with any leftover sun-dried tomato/parmesan mixture.
# Notes:
01 -
Ensure sun-dried tomatoes are dry and not packed in oil for the best texture in the coating.