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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
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