Name: Sun-Dried Tomato Parmesan Crusted Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1.5 pounds wild salmon filet; 3 tablespoons extra virgin olive oil (divided); ½ cup breadcrumbs; ¾ cup freshly grated parmesan; 1/3 cup roughly chopped sun-dried tomatoes (dry, not packed in olive oil); ½ cup loosely packed fresh basil; 1 clove garlic (minced); ¼ teaspoon salt; 1/8 teaspoon freshly ground black pepper; 12 ounces trimmed fresh green beans

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Introduction

This Sun-Dried Tomato Parmesan Crusted Salmon offers a vibrant twist on a classic favorite. The savory crust adds rich flavor and a satisfying crunch, while fresh green beans provide a simple, healthy side. It’s an elegant yet easy meal perfect for any night of the week.

The image shows a large, rectangular piece of crusted salmon at the center, covered with a thick, crumbly layer that is golden brown with visible bits of red and green herbs and spices. Surrounding the salmon on all sides are fresh, bright green beans that contrast with the warm tones of the crust. The dish is placed on a white rectangular plate, all set on a white marbled surface. The textures highlight the crunchy crust on the salmon and the smooth, crisp appearance of the green beans. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds wild salmon filet
3 tablespoons extra virgin olive oil (divided)
½ cup breadcrumbs
¾ cup freshly grated parmesan
1/3 cup roughly chopped sun-dried tomatoes (dry, not packed in olive oil)
½ cup loosely packed fresh basil
1 clove garlic (minced)
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
12 ounces trimmed fresh green beans

Instructions

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a food processor, combine breadcrumbs, parmesan, sun-dried tomatoes, fresh basil, garlic, salt, and black pepper. Slowly drizzle in 1 tablespoon of olive oil while processing until the mixture is well combined.
Step 3: Place the salmon filet on the prepared baking sheet. Season it liberally with salt and pepper, then press the sun-dried tomato and parmesan mixture firmly all over the top of the salmon to coat it evenly.
Step 4: Arrange the trimmed green beans around the salmon on the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and season the beans with salt and pepper to taste.
Step 5: Bake in the preheated oven for about 10 minutes, or until the salmon is cooked through and the green beans begin to brown slightly.
Step 6: Remove from the oven and serve immediately, enjoying the green beans alongside any extra sun-dried tomato and parmesan mixture left on the baking sheet.

Tips & Variations

Use dry sun-dried tomatoes instead of oil-packed for a less greasy crust and more intense flavor.
Swap green beans for asparagus or broccolini for a different vegetable side.
For extra crispiness, broil the salmon for 1-2 minutes at the end of baking—watch closely to prevent burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven until warmed through to preserve the crust’s texture. Avoid microwaving, as it can make the crust soggy.

How to Serve

A white plate on a white marbled surface holds a piece of salmon covered with a thick, crumbly golden-brown crust mixed with red and green bits. The crust layer is on top, crunchy and textured, while the pink salmon underneath is tender and flaky. On one side of the salmon, there is a small pile of bright green cooked green beans, smooth and slightly shiny. In the background, there is a white bowl with more green beans and another plate with more salmon pieces, all on the same white marbled surface. A woman's hand with a fork is reaching from the right side near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but thaw it completely and pat dry before preparing to ensure even cooking and proper crust adhesion.

What can I substitute if I don’t have fresh basil?

Dried basil can be used in a pinch but reduce the amount by half to avoid overpowering the dish. Fresh parsley or oregano also work well as alternatives.