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Herbed Salmon Fillets

Diet.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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