Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 2 tablespoons (1/4 stick) butter, melted
- 3 garlic cloves, minced
- Carbohydrate 23 g(8%)
- Cholesterol 101 mg(34%)
- Fat 31 g(48%)
- Fiber 3 g(10%)
- Protein 36 g(73%)
- Saturated Fat 9 g(46%)
- Sodium 557 mg(23%)
- Calories 524
Preparation Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs. Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes. *Available in Asian markets and in the Asian foods section of some supermarkets.
Preparation Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs. Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes. *Available in Asian markets and in the Asian foods section of some supermarkets.
