Today we're making Salmon Oreganata. This is a great dish for a weeknight 30-minute meal and it's super easy to make!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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INGREDIENTS WITH GRAM AMOUNTS

4 8-ounce salmon fillets about 2 pounds total
salt and pepper to taste
1 cup (240g) low-sodium chicken stock
1/4 cup (60g) dry white wine
3 tablespoons (42g) cold butter for whisking into the sauce
1 large lemon cut into wedges, for serving

For the seasoned breadcrumbs
1/2 cup (240g) breadcrumbs
2 teaspoons (5g) dried oregano
4 cloves garlic minced
1 pinch crushed red pepper flakes
1/4 cup Italian (5g) flat-leaf parsley minced
1/4 teaspoon kosher salt
1/4 cup extra (56g) virgin olive oil
2 teaspoons (9g) lemon juice

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