Baked Salmon Filet with Herbed Tomato Crumble Crust

This was an experiment one evening that went terribly well. We all loved it.
There were no leftovers…zero.


1.5 pounds salmon fillet, preferably wild caught steel head
4 slices old white bread, diced
4 tablespoons butter, melted
1/4 cup basil, chopped
2 green onions chopped
1 small tomato, diced
Parsley – chopped
1 teaspoon salt
1/2 teaspoon pepper, freshly ground


Preheat the oven to 375 degrees.
In a bowl, mix the diced bread, chopped herbs, chopped onion and diced tomato.
Lay the whole salmon fillet onto a baking sheet.
Melt the butter and toss with the bread and herbs. Allow to stand a few moments.
Spread evenly on top of the salmon.
Sprinkle lightly with salt and pepper.
Bake in the preheated oven about 20 minutes or until the salmon flakes.
Serve immediately with a fresh salad.

Swiss Woods Bed & Breakfast Inn
Debbie Mosimann
Proud to be the Lancaster County Broad

Leave a Reply

Your email address will not be published. Required fields are marked *