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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
2
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Ingredients
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2 (6 to 8-ounce) salmon fillets
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2 squares parchment paper
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1/4 cup butter, divided
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1/4 cup panko breadcrumbs
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2 tablespoons finely ground pecans
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1/2 teaspoon garlic salt
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1 teaspoon Greek seasoning, divided
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2 tablespoons grapeseed oil
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3 ounces portobello mushrooms, quartered
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6 ounces marinated quartered artichoke hearts, drained
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1 pinch freshly ground black pepper
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3/4 cup Pinot Grigio or other dry white wine
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2 ounces jarred roasted bell pepper, chopped
Directions
Preheat the oven to 350 degrees F (180 degrees C). Place each salmon fillet on a sheet of parchment.
Melt 2 tablespoons butter and brush over salmon. Combine panko, pecans, garlic salt, and 1/2 teaspoon Greek seasoning in a small bowl and stir together. Evenly sprinkle over salmon fillets.
Crimp and fold parchment around fillets to form a packet. Place packets on a rimmed baking tray.
Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes.
Meanwhile, for sauce, heat grapeseed oil in a skillet over medium heat. Add mushrooms and cook, stirring, for about 3 minutes. Stir in artichoke hearts, remaining 1/2 teaspoon Greek seasoning and pepper, and continue to cook and stir for about 6 minutes. Pour in white wine. Biring to a simmer and cook until liquid is reduced by half, about 10 minutes.
Add roasted bell pepper, and cook, stirring, until peppers are warmed through, about 1 minute. Stir in remaining butter to melt, about 1 minute more.
Carefully peel back parchment from salmon and ladle sauce over the salmon.
I Made It
Nutrition Facts (per serving)
1303
Calories
87g
Fat
27g
Carbs
86g
Protein
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Nutrition Facts
Servings Per Recipe
2
Calories
1303
% Daily Value *
Total Fat
87g
112%
Saturated Fat
25g
126%
Cholesterol
285mg
95%
Sodium
1715mg
75%
Total Carbohydrate
27g
10%
Dietary Fiber
8g
27%
Total Sugars
5g
Protein
86g
171%
Vitamin C
67mg
74%
Calcium
127mg
10%
Iron
3mg
19%
Potassium
1977mg
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
