Herb-Crusted Salmon with Sun-Dried Tomato Sauce

• 4 teaspoons olive oil
• 2 tablespoons shallots -- minced
• 1 tablespoon lemon juice -- strained
• 1/2 cup dry white wine
• 6 sun-dried tomatoes(not packed in oil) -- finely minced
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh basil -- minced
• OR 1 tsp crumbled dried basil
• 1 tablespoon fresh thyme -- minced
• OR 1 teaspoon crumbled dried thyme
• 2 teaspoons fresh rosemary leaves -- minced
• OR 1/2 tsp crumbled dried rosemary
• 1/2 cup dry bread crumbs
• 2 12 ounce salmon fillets -- skinless

In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium heat. Add shallots and saute, stirring constantly, until lightly golden, about 1 minute. Add lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced to 1/2 cup, about 2 minutes. Season with salt and pepper and set aside.
(Sauce can be made up to 1 hour before cooking fish. Reheat over low heat just before removing fish from oven.) Adjust oven rack to center of oven and preheat to 400F.
Lightly grease a 9x13x2-inch ovenproof casserole with cooking spray; set aside.
On a piece of wax paper, combine basil, thyme, rosemary, and bread crumbs. Dredge each fillet in bread crumb mixture, coating well. Transfer fillets to prepared pan and place 2 inches apart. Drizzle with remaining 2 teaspoons of oil.
Bake in a preheated oven just until fish is opaque and barely flakes when tested in the center with a knife, about 8 to 10 minutes. Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.
Recipe from "Lean Italian Cooking"