Salmon with Breadcrumb, Olive and Sun-Dried Tomato

Name: Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives; 1/4 cup chopped pitted green olives; 1/4 cup chopped drained oil-packed sun-dried tomatoes; 3 garlic cloves, minced; 2 tablespoons (1/4 stick) butter, melted; 1 1/2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons chopped fresh thyme; 5 1/2 teaspoons Dijon mustard; 1 cup panko (Japanese breadcrumbs)*; 4 5- to 6-ounce salmon fillets

Servings: persons

1
Preheat oven to 400F.
2
Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl.
3
Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
4
Butter large baking sheet.
5
Place salmon fillets on prepared sheet.
6
Spread 1 teaspoon mustard over each.
7
Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet.
8
Bake until fillets are just opaque in center, about 12 minutes.
9
*Available in Asian markets and in the Asian foods section of some supermarkets.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives, 1/4 cup chopped pitted green olives, 1/4 cup chopped drained oil-packed sun-dried tomatoes, 3 garlic cloves, minced, and more.

Yes, Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions