Salmon Oreganata
eric | 23M
Salmon oreganata with seasoned garlic breadcrumbs and lemon in a white wine butter sauce is so easy to make and can be ready in under 30 minutes.from www.sipandfeast.com
Serves 4
  1. Preheat oven to 400f and set one rack to the middle level and the other rack to the second highest level.
  2. Mix the seasoned breadcrumbs ingredients together. Adjust salt and pepper if needed and set aside.
  3. Arrange the salmon pieces skin side down in a large baking dish (9x13 works wells) and pat dry with paper towels. Season salmon with salt and pepper to taste.
  4. Pack a thin layer of the breadcrumbs onto the top of each piece of salmon. If the breadcrumb topping is too dry, drizzle a bit more olive onto each piece. Sprinkle up to 2 more tablespoons of the breadcrumbs into the dish. The remaining breadcrumbs can be saved for another purpose. Pour the chicken stock and white wine around the salmon.
  5. Bake for 15-20 minutes or until cooked through (the salmon should be flaky when pulled apart with a fork). If a more golden top is desired move the baking dish to the higher rack and broil for 1-2 minutes. Watch carefully to avoid burning!
  6. Place salmon into a serving platter. Whisk the butter into the sauce and pour around the salmon pieces. Serve with lemon wedges. Enjoy!