- Prep Time
- 3 cups basil leaves
- 1/4 cup plus 2 tbsp. eVOO
- 1 28 ounce can plum tomatoes, drained and roughly chopped
- 4 skinless salmon fillets (6 to 8 oz. each)
- 1 cup fresh breadcrumbs
- 1 cup parsley leaves, loosely packed
- 2 cloves garlic
Position a rack in the upper third of the oven and preheat to 400 degrees . In a food processor, pulse the basil and 1/4 cup EVOO until a paste forms.
Spread the tomatoes in the bottom of a 9-by-13-inch baking dish. Season the fillets with salt and pepper and nestle them in the tomatoes. Divide the basil paste among the fillets and spread evenly on top.
In the food processor, pulse the breadcrumbs, parsley and garlic until chopped. Sprinkle the breadcrumb mixture over the fillets and pat gently to adhere. Drizzle with the remaining 2 tbsp. EVOO.
Roast until the salmon is just cooked through and flakes easily with a fork, 10 to 12 minutes. Serve with the tomatoes and pan juices.