Sun-dried Tomato Crusted Salmon

Oven baked salmon topped with a combination of sun-dried tomatoes and pinenuts.

Yield: 5-6 servings

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Total Time: 18 minutes

Ingredients:

• 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 Salmon fillet
• olive oil
• 1/2 lemon

Directions:

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.

Slice salmon into 5-6 equal portion sizes. 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.