Salmon might be the most under-rated protein! Rich in flavor and full of healthy fatty-acids, it is a great way to eat healthy and not miss out on taste. And this sun dried tomato salmon might be my all time favorite way to make it! Perfectly tender, this slow-roasted salmon gets slathered with tons of fresh garlic and sun-dried tomatoes for an amazing flavor sure to be the star of dinner.
Sun-Dried Tomato Topping
The deliciousness of this salmon begins with a sun-dried tomato topping that gets lathered all over the top of the fillet. Begin by placing the fillet on a sheet pan lined with a large sheet of aluminum foil (at least twice as large as the salmon). Pat the fillet dry and season it liberally with salt and pepper.
Now it’s time for the topping! Just 3 ingredients work to impart bold flavor on the fish!
- 1 8-oz. jar sun dried tomatoes, packed in oil
- 4-5 cloves garlic
- 1/3 cup fresh parsley
Roughly chop all of the ingredients and combine them in a small bowl with 3-4 tbsp of the reserved sun-dried tomato oil. Now pour the mixture and even spread over the fillet. It’s that easy!
Slow-Roasted Salmon
The second step to this perfect salmon is slow cooking it. When people think of fish, they think quick cooking, and most of the time that is true! But I have found that with salmon, slow and steady wins the race. Think about it, how often have you cooked salmon and seen the white lines creep up between the layers? That’s the fat escaping the fish, rendering it dry! Cooking it low and slow locks that delicious fat inside, giving you a moist fish!
So now that the salmon is coated in flavor bombs, it’s time to cook. Preheat the oven to 500 (trust me). I strongly suggest inserting an oven safe digital thermometer into the thickest part of the fillet, and set it to 145 degrees. Now take that extra large piece of foil and pull the sides above the fillet, folding the edges together to completely seal in the salmon.
Once the oven is screamin hot, drop the temperature to 300. Place the foil-wrapped fillet salmon in the oven and cook for 35-40 minutes, or until it reached 145. Pull it out, unwrap it, slice, and serve!
This sun dried tomato salmon will without a doubt be the star of the dinner table. Slice it into perfect portions or flake it off with a fork. No matter how you serve it, you will keep going back for more.
Need More Slow Cooked Entrees?
Sun Dried Tomato Salmon
Ingredients
- 3-4 lb salmon filet
- 8 oz sun dried tomatoes in oil
- 4-5 garlic cloves
- ⅓ cup fresh parsley
- salt and pepper
Instructions
- Preheat the oven to 500°
- Place the whole salmon fillet skin side down (if keeping skin on)on a large sheet pan lined with a large foil. Pat dry and season liberally with salt and pepper.
- Coarsely chop sun-dried and parsley, and mince the garlic cloves. Combine in a small bowl with 3-4 tbsp of the sun dried tomato oil.
- Spread the tomato mixture evenly over the salmon filet. I suggest Inserting an oven safe thermometer and setting it to 145°. Fold the foil up over the top of the salmon and fold the edges together so it is completely sealed.
- Drop the oven temperature to 300° and insert the salmon. Cook for 35-40 minutes or until the thickest part of the salmon reaches 145°
- Slice into fillets and serve immediately.
