Gingersnap-Crusted Salmon

1 Lb. Salmon fillets, thawed if frozen
3 whole egg whites, lightly beaten
1/2 cup crushed Gingersnap Cookies
1/2 cup original Panko bread crumbs
1/4 cup whole wheat flour
Sea salt, to taste
Ground black pepper, to taste
Olive oil, to drizzle

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spray foil with nonstick spray.

In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.

Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumb mixture, pressing to adhere.

Place on baking sheet. Lightly drizzle each fillet with olive oil. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.