Herbed Salmon Fillets Recipe
Ingredients
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon low-sodium Worcestershire sauce | ||
| Salmon fillets | 6 | |
| 2 tablespoons soft French bread crumbs | ||
| Romano cheese | 2 Tablespoon, grated | |
| Garlic | 2 Teaspoon, minced | |
| Dried oregano | 1 Teaspoon | |
| Dried tarragon | 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Butter-flavored vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine | ||
Directions
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.
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.
Chef
