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.
