Baked Salmon Name: Jennifer Miller Base: Eglin AFB Recipe: Ingredients nonstick cooking spray 1/2 cup dry white wine 1 lb boneless skinless salmon fillet 1 teaspoon dried oregano, lightly crushed to release oils 2 cloves garlic, minced salt & freshly ground black pepper 1 lemon, juice of, divided 2 tablespoons extra virgin olive oil, divided 1 tomato, thinly sliced 1/2 medium onion, thinly sliced 2 tablespoons chopped fresh parsley leaves 1/4 cup dry breadcrumbs Directions: 1 Spray a shallow baking pan with nonstick coating. 2 Add wine. 3 Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper. 4 Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil. 5 Top evenly with tomato and onion slices and chopped parsley. 6 Drizzle with remaining lemon juice. 7 Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets. 8 Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily