Sun-Dried Tomato Parmesan Crusted Salmon Recipe
This Sun-Dried Tomato Parmesan Crusted Salmon recipe features wild salmon filet topped with a flavorful crust made from sun-dried tomatoes, fresh basil, garlic, and parmesan cheese. Roasted alongside fresh green beans, this dish offers a balanced, nutritious, and delicious meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Salmon and Crust
- 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
For the Vegetables
- 12 ounces trimmed fresh green beans
Instructions
- Preheat the Oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Crust Mixture: In a food processor, combine the breadcrumbs, freshly grated parmesan, roughly chopped sun-dried tomatoes, fresh basil, minced garlic, salt, and freshly ground black pepper. While the processor is running, slowly drizzle in 1 tablespoon of extra virgin olive oil until the mixture is well combined and slightly moist.
- Season and Coat the Salmon: Place the wild salmon filet on the prepared baking sheet. Season the salmon liberally with salt and pepper. Press the sun-dried tomato and parmesan mixture all over the top of the salmon, ensuring the entire filet is evenly coated with the crust.
- Prepare the Green Beans: Scatter the trimmed fresh green beans around the coated salmon on the baking sheet. Drizzle the remaining 2 tablespoons of extra virgin olive oil over the green beans and season with salt and pepper to taste.
- Bake the Dish: Place the baking sheet in the preheated oven and bake for 10 minutes. The salmon should be cooked through, and the green beans should start to brown lightly, indicating they are tender-crisp and roasted.
- Serve: Remove the baking sheet from the oven. Serve the salmon with the roasted green beans, and accompany with any leftover sun-dried tomato and parmesan crust mixture for added flavor.
Notes
- Use dry sun-dried tomatoes rather than those packed in oil to avoid excess oiliness in the crust.
- You can substitute fresh basil with fresh parsley if preferred, but basil adds a signature flavor.
- Make sure to not overbake the salmon to keep it moist and flaky; 10 minutes is ideal for 1.5 pounds filet thickness.
- The green beans can be swapped with asparagus or broccoli florets if desired.
- This recipe is gluten-containing due to breadcrumbs; for gluten-free, use gluten-free breadcrumbs.
Keywords: salmon recipe, sun-dried tomato crust, parmesan crusted salmon, baked salmon, healthy salmon dinner, roasted green beans
