Salmon Oreganata

A simple topping of breadcrumbs, herbs, lemon and olive oil is the perfect way to dress up salmon for a quick, nutritious weeknight meal.

Course Entree
Cuisine Italian
Servings 4
Calories 303 kcal
Author The Foodie Physician


  • ½ cup whole wheat panko breadcrumbs
  • 1 clove garlic, minced
  • 1 ½ tablespoons chopped parsley
  • ¾ teaspoon dried oregano
  • Zest of 1 lemon
  • Salt and pepper
  • 1 tablespoon olive oil
  • 4 salmon fillets (4-6 ounces each)
  • Lemon wedges for serving
US Customary - Metric


  1. Preheat oven to 400 degrees F.
  2. Mix the breadcrumbs, garlic, parsley, oregano, lemon zest, ¼ teaspoon salt and olive oil together in a bowl.
  3. Place the salmon fillets on a greased baking sheet or in an oven-safe skillet (cast-iron works well). Season them with salt and pepper. Spoon the topping evenly on top.
  4. Bake in the oven 10-12 minutes or until salmon is cooked through. Squeeze a generous amount of lemon juice on top before serving.
Nutrition Facts
Salmon Oreganata
Amount Per Serving
Calories 303 Calories from Fat 118
% Daily Value*
Total Fat 13.1g 20%
Saturated Fat 2.1g 11%
Sodium 89mg 4%
Total Carbohydrates 6.6g 2%
Dietary Fiber 1g 4%
Protein 34.6g 69%
* Percent Daily Values are based on a 2000 calorie diet.