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Servings: 4

Total Time: 15 minutes

  • 2 Tbsp pesto
  • 5 cherry tomatoes, cut in half
  • 1 eggs
  • 1/8 cup panko breadcrumbs
  • 1/8 cup Parmesan cheese
  • 1 Tbsp dried parsley
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tbsp brown sugar
  • 1/4 tsp cayenne pepper
  • 1/4 cup sliced olives, drained
  • 2 cloves garlic, minced

Directions

  1. Preheat oven to 375°F
  2. Place dry salmon fillets on a parchment paper-lined baking sheet
  3. Sprinkle each fillet with salt and pepper (to taste), regardless of topping
  4. Prepare the topping for your salmon by mixing together the ingredients listed under each variation above in a small bowl. The quantities listed in the ingredients above are for 1-2 fillets.
  5. Evenly distribute the topping on the salmon fillets.
  6. Bake for ~10 minutes or until the thickest part of the salmon is cooked through (salmon should be light pink color and flake easily)
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