Sun Dried Tomato Salmon

This sun dried tomato salmon is easy to make, not to mention delicious! The sun dried tomatoes add the perfect briny flavor to the salmon - it's a dish you'll make again and again!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 15

Resting Time 1

Servings people

Calories 611kcal

Author Pina Bresciani

Ingredients

For the marinade

½ cup sun dried tomatoes drained and chopped into small pieces
2 tablespoon fresh parsley minced
3 garlic cloves minced
¾ cup olive oil extra virgin
salt and pepper to taste

Salmon

Fresh salmon filet approx. 600g filet
cooking spray or olive oil

Instructions

Make the marinade

Places all marinade ingredients in a jar and stir well or shake. Place in the fridge overnight until ready to use.

Assemble/cook the salmon

Remove the marinade from the fridge. The olive oil will most likely have solidified, so leaving it out at room temperature for about 30 minutes will let it liquify again.
Preheat oven to 375°F. Grease a baking dish with olive oil or cooking spray.
Place the salmon skin side down in the baking dish. Cut 2 slits down the length of the salmon.
Place the marinade in the slits, and place the remaining marinade on top of the salmon.
Bake the salmon for about 15-20 minutes, until salmon is opaque and flaky when pulled apart with a fork. or until cooked to your liking.
Remove from the oven, and serve!

Video

Notes

Adding salt to the marinade is optional - the sun dried tomatoes are already salty

Based off sun dried tomato salmon recipe in Vancouver Sun, 1999.

Nutrition