Ingredients

• 2 , 6 to 8-ounce
• 2 squaress parchment paper
• 0.25 cups butter , divided
• 0.25 cups panko breadcrumbs
• 2 tablespoons pecans
• 0.5 teaspoons garlic salt
• 1 teaspoon Greek seasoning
• 2 tablespoons grapeseed oil
• 3 ounces portobello mushrooms
• 6 ounces artichoke hearts
• 1 pinch black pepper
• 0.75 cups inot Grigio or other dry white wine
• 2 ounces roasted bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Place each salmon fillet on a sheet of parchment.
2. 2 Melt 2 tablespoons butter and brush over salmon. Combine panko, pecans, garlic salt, and 1/2 teaspoon Greek seasoning in a small bowl and stir together. Evenly sprinkle over salmon fillets.
3. 3 Crimp and fold parchment around fillets to form a packet. Place packets on a rimmed baking tray.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes.
5. 5 Meanwhile, for sauce, heat grapeseed oil in a skillet over medium heat. Add mushrooms and cook, stirring, for about 3 minutes. Stir in artichoke hearts, remaining 1/2 teaspoon Greek seasoning and pepper, and continue to cook and stir for about 6 minutes. Pour in white wine. Biring to a simmer and cook until liquid is reduced by half, about 10 minutes.
6. 6 Add roasted bell pepper, and cook, stirring, until peppers are warmed through, about 1 minute. Stir in remaining butter to melt, about 1 minute more.
7. 7 Carefully peel back parchment from salmon and ladle sauce over the salmon.

Nutrition per serving