Ingredients for Herbed Salmon Fillets With Sun Dried Tomato Topping
- 4 (6 oz each) salmon fillets
- Sea Salt
- Fresh Ground Black Pepper
- 1 tablespoon chopped fresh basil
- Fresh Thyme
- Fresh Rosemary
- Dry Breadcrumbs
- Extra Virgin Olive Oil
- Shallots
- Fresh Lemon Juice
- Dry White Wine
- Sun Dried Tomatoes
- Salt and pepper to taste
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How to Make Herbed Salmon Fillets With Sun Dried Tomato Topping
- Preheat oven to 400°F (200°C).
- Prepare the sun-dried tomato topping: In a bowl, combine 1/4 cup finely crumbled panko breadcrumbs, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 clove minced garlic, 1 tablespoon olive oil, and salt and pepper to taste.
- Season salmon fillets (4, 6 oz each) with salt, pepper, and 1 teaspoon dried dill.
- Place salmon fillets in a baking dish.
- Evenly distribute the sun-dried tomato topping over the salmon fillets.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon bakes, prepare the orzo: Cook 1 cup orzo pasta according to package directions. Stir in 2 tablespoons grated parmesan cheese.
- Grill or sauté zucchini (2 medium) until tender-crisp. Season with salt and pepper.
- Serve the salmon fillets over the parmesan orzo, with grilled zucchini alongside.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
18g
Fat
21g
Carbs
9g