Salmon with basil and sun-dried tomato crust
Total
30 min
Serves
4
It’s a really beautiful dish—from sweet basil and salty sun-dried tomatoes to the flaky fresh fish. You’ll want to make this lovely meal all year round. Kind of like we do.
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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
Instructions
- 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.