Sun Dried Tomato Salmon
Perfectly tender, 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.
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.