Baked salmon

Dinner tonight, October 1, 2014
Dinner tonight, September 3, 2013
Absolutely delicious and extremely easy to make, salmon and white wine is always a winner. Serve with rice of your choice or green beens.
4 Servings

  • nonstick cooking spray
  • ½ cup dry white wine
  • 1 lb. boneless skinless salmon fillet
  • 1 teaspoon dried oregano, lightly crushed to release oils
  • 2 cloves garlic, minced
  • salt & freshly ground black pepper
  • 1 lemon, juice of , divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tomato, thinly sliced
  • ½ medium onion, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves
  • ¼ cup dry breadcrumbs

1) Spray a shallow baking pan with nonstick coating.

Add wine.

Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.

Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.

Top evenly with tomato and onion slices and chopped parsley.

Drizzle with remaining lemon juice.

Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.

Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.

Nutritional notes:
Calories per serving 272

Conversion calculator
blog comments powered by Disqus