Herbed Salmon Fillets
|Lemon juice||2 Tablespoon|
|Low-sodium worcestershire sauce||1 Tablespoon|
|Salmon fillets||24 Ounce (6 Fillets, 4 Ounce Each)|
|Soft french bread crumbs||2 Tablespoon|
|Grated romano cheese||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Dried whole tarragon||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon (Whole)|
|Butter flavored vegetable cooking spray||1|
|Reduced-calorie margarine||1 Tablespoon|
Combine lemon juice and Worcestershire sauce in a small bowl.
Place fillets in an 11- x 7- x 2-inch baking dish; pour lemon juice mixture over fillets.
Cover and marinate in refrigerator 1 hour.
Combine bread crumbs and next 5 ingredients in a small bowl; set aside.
Remove fillets from marinade; discard marinade.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add fillets, and cook 1 to 2 minutes on each side or until lightly browned.
Transfer fillets to an 11- x 7- x 2-inch baking dish coated with cooking spray.
Sprinkle bread crumb mixture evenly over fillets.
Bake, uncovered, at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Garnish with fresh oregano sprigs, if desired.