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Salmon and Sun-Dried Tomato

This salmon and sun-dried tomato dish is a quick and flavorful meal perfect for busy nights, packed with protein and sunshine taste!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets salmon fillets Fresh or frozen, thawed
  • 1 cup cherry tomatoes, halved
  • 1/3 cup sun-dried tomatoes Packaged in oil for best flavor
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • Fresh basil, for garnish Optional but recommended

Method
 

Preparation
  1. Preheat your oven to 400°F (about the temperature of a nice summer day).
  2. In a bowl, combine halved cherry tomatoes, sun-dried tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and pepper.
  3. Pat salmon fillets dry and place them skin-side down in a baking dish. Sprinkle with salt and pepper.
  4. Spread the tomato mixture over the salmon fillets.
  5. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.
  6. Once out of the oven, sprinkle fresh basil on top.

Notes

If you don’t have sun-dried tomatoes, fresh tomatoes work too but won't be as flavorful. Avoid overcooking the salmon to maintain moisture. Pair with quinoa or a salad for a complete meal.