Gingersnap Crusted Salmon

1. 1

   Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top.

2. 2

   Spray the rack with nonstick spray.

3. 3

   In a bowl, lightly beat the egg whites, then set aside.

4. 4

   In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.

5. 5

   Season salmon with salt and pepper.

6. 6

   Dip each piece in egg white to coat, then dredge through the bread crumb mixture, really pressing to adhere.

7. 7

   Gently place on the wire rack and repeat with the others.

8. 8

   Lightly spritz each piece with nonstick spray or mist with olive oil.

9. 9

   Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.

10. 10

    Note: if fish skeeves you out, you can substitute chicken instead.

* Per serving · 4 servings · Values may vary.

No additional tips available.