Salmon with basil and sun-dried tomato crust

Total

30 min

Serves

INGREDIENTS

1 cup (250 mL) chopped sun-dried tomatoes (not packed in oil)
3 cloves garlic
2 cups (500 mL) basil leaves (about 1 bunch)
Pinch of salt
1/4 cup (60 mL) olive oil
4 (about 5 oz/ 140 g each) skin-on salmon fillets

METHOD

Preheat the oven to 350°F (180°C).
In a food processor, roughly chop the sun-dried tomatoes and garlic. Add the basil and salt. With the motor running, slowly drizzle in the oil until the mixture is a rough paste.
Lightly oil a rack and place it on a baking sheet. Lay the salmon skin side down on the rack. Pat the tomato mixture on top of the fillets, forming a thick layer.
Bake for 15 to 20 minutes (a thicker fillet may need more time), until the salmon separates into flakes.

Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright ©