Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust Recipe

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

1/4 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

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.

No additional tips available.

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

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.

Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

How did you like this recipe?

Frequently Asked Questions