Herbed Salmon Fillets With Sun-dried Tomato Topping

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 salmon fillets
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh basil, minced (or 1 tsp dried)
• 1 tablespoon fresh thyme, minced (or 1 tsp dried)
• 2 teaspoons fresh rosemary, minced (or 1/2 tsp dried)
• 1/2 cup dry breadcrumbs
• 4 teaspoons extra virgin olive oil
• 2 tablespoons shallots, minced
• 1 tablespoon fresh lemon juice
• 1/2 cup dry wine
• 6 sun-dried tomatoes, finely minced (not oil-packed)
• extra salt and pepper

Recipe

• 1 pre-heat oven to 400°f and adjust oven rack to center of oven.
• 2 lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
• 3 in a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
• 4 press the top of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
• 5 sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
• 6 drizzle with 2 tsp olive oil.
• 7 bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
• 8 as the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
• 9 add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
• 10 spoon tomatoes and "sauce" over the salmon and serve immediately.