Oreganata is a mixture of breadcrumbs, olive oil, garlic and oregano. Adding lemon zest gives it a fresh taste and works well with fish dishes. I usually make clams oreganata, but adding oreganata to other fish works too! This salmon oreganata is quick and easy to make and full of flavor. Pair it with a side of lemon pasta for a fresh and tasty meal.

Ingredients:

• 4 Salmon Fillets (5 oz. each), skinless, seasoned with salt and black pepper
• 1 cup Breadcrumbs
• 1 Tbsp. Dry Oregano
• 5 Garlic Cloves, minced
• 2 Tbsp. Parsley, chopped
• Zest of 1 Lemon
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper
• Extra Virgin Olive Oil

Preheat the oven to 400°F with rack in middle position.

In a mixing bowl, add the breadcrumbs, garlic, parsley, oregano, salt, black pepper, lemon zest, and large drizzle of olive oil. Mix until combined. If the mix is too dry and won’t hold together when packed together, add another drizzle of olive oil.

Cover the salmon fillets with the oreganata mix, pressing it into the top.

Place on an oiled baking sheet and bake for about 15 minutes.

If cooking in individual baking dishes, place the dishes on the baking sheet and pour some water onto the baking sheet to allow for a more tender salmon.

Serve with your favorite side, like lemon pasta, risotto, or baked potatoes.