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 skinless salmon fillets

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 400 degrees.
Lightly grease a 9 x 13 x 2-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. Makes 4 servings.

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