Ingredients

• 2 (6 to 8-ounce) salmon fillets
• 2 squares parchment paper
• 1/4 cup butter, divided
• 1/4 cup panko breadcrumbs
• 2 tablespoons finely ground pecans
• 1/2 teaspoon garlic salt
• 1 teaspoon greek seasoning, divided
• 2 tablespoons grapeseed oil
• 3 ounces portobello mushrooms, quartered
• 6 ounces marinated quartered artichoke hearts, drained
• 1 pinch freshly ground black pepper
• 3/4 cup pinot grigio or other dry white wine
• 2 ounces jarred roasted bell pepper, chopped