Ingredients

The following ingredients have 6 Servings
  • 1/2 cup sun-dried tomatoes
  • 3 tablespoons pine nuts
  • 1/4 teaspoon salt
  • 1/4 cup finely shredded parmesan cheese
  • 2 tablespoons Japanese style Panko bread crumbs
  • 1 Copper River Salmon fillet
  • olive oil
  • 1/2 lemon

Instruction

  • Preheat oven to 425 degrees F. In a food processor combine tomatoes, pine nuts, salt and cheese. Blend until you get a fine mixture and then stir in the bread crumbs. Spray a baking sheet with non-stick spray or cover with foil. Coat the top of the salmon with olive oil and place skin side down a baking sheet. Using your hands pat down the sun-dried tomato mixture on to the top of the salmon. Bake for 8-10 minutes. Remove from the oven and squeeze lemon juice over the top. Slice into 5-6 equal portion sizes.