Delicious moist salmon is baked under a layer of sun-dried tomatoes for a quick and flavourful main dish. Just 3 ingredients and ready to eat in 15 minutes!
The mother of invention
Have you ever made a ‘ready-steady-cook’ style dinner that turned out so well you’ve made it over and over again? Sometimes, needing to use a particular ingredient and not having a lot of time to do it sparks culinary creativity in a really good way!
Sun-dried deliciousness
On this occasion, I’d been sent a jar of sun-dried tomatoes by Providence Deli, and wanted to try them out. I also had to get dinner on the table pronto. It was the work of a moment to incorporate the tomatoes, spreading them over our dinnertime salmon before baking. Much better than the salt, pepper and lemon treatment the fish had been expecting to get.
Sweet, moist and tender
It turned out to be a wonderful combination. The sun-dried tomatoes add a touch of sweetness, and keep the salmon deliciously moist. They also look gorgeous and add a splash of colour to your plate. Beautiful!
This super-simple recipe is so tasty – and so quick! – that it’s become something of a staple in our kitchen. We all love it, and I’ve made it for guests plenty of times too. The flavour and appearance are way in excess of what you might expect for 5 minutes effort!
Rise to the challenge!
What are your short-on-time, big-on-flavour recipes? I think I’ll have to give myself ready-steady-cook challenges more often!
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Salmon with sun-dried tomatoes
Ingredients
- 3 salmon fillets
- 3-4 large sun-dried tomatoes in oil, drained
- 2-3 tbsp oil from the jar of sun-dried tomatoes (or use extra virgin olive oil)
- A little extra olive oil for greasing the baking sheet
Instructions
- Preheat the oven to 180°C (350°F).
- Line a baking sheet with foil, and brush it with a little olive oil. Place the salmon fillets skin-side down on the oiled foil.
- Put the sundried tomatoes and their oil into a food processor or mini-chopper and pulse till finely chopped. Divide this mixture between the salmon fillets and spread over the fish.
- Bake at 180°C (350°F) for 10-12 minutes until cooked through. Serve at once!
Notes
If you’re looking for more ideas for making fish under a delicious topping, do try my roasted salmon with beetroot and horseradish topping, salmon with pine nuts, rosemary & orange, or cod with a garlic, herb & parmesan crust.
I often cook fish with a topping like this (sometimes tapenade too) – I find it is a great way to preserve the moisture in the fish as well as adding great flavours! this looks super
Thanks Nazima. It does keep the fish lovely and moist. I’ll have to give it a whirl with tapenade – Kipper would love it!
Love this simple salmon dish, I might even chuck some mozzarella on there:-)
Ooh, sounds delish! Thanks Camilla!
I’m sad I didn’t enter the comp,these products look good! As does that salmon 🙂
Don’t be sad… you can always get them in Waitrose!
The salmon was delicious, thanks!