Ingredients
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2 (6 to 8-ounce) salmon fillets
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2 squares parchment paper
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1/4 cup butter, divided
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1/4 cup panko breadcrumbs
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2 tablespoons finely ground pecans
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1/2 teaspoon garlic salt
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1 teaspoon Greek seasoning, divided
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2 tablespoons grapeseed oil
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3 ounces portobello mushrooms, quartered
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6 ounces marinated quartered artichoke hearts, drained
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1 pinch freshly ground black pepper
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3/4 cup Pinot Grigio or other dry white wine
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2 ounces jarred roasted bell pepper, chopped
Directions
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Preheat the oven to 350 degrees F (180 degrees C). Place each salmon fillet on a sheet of parchment.
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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.
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Crimp and fold parchment around fillets to form a packet. Place packets on a rimmed baking tray.
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Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes.
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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.
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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.
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Carefully peel back parchment from salmon and ladle sauce over the salmon.
