Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
2
Ingredients
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.
Nutrition Facts (per serving)
1303
Calories
87g
Fat
27g
Carbs
86g
Protein
