• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Closet Foodie
  • Home
  • Resources
    • Beauty
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Instagram
You are here: Home / Dinner / Salmon with Sun Dried Tomatoes

Salmon with Sun Dried Tomatoes

January 26, 2019 by Shelley

Version #1

Ingredients

I large salmon fillet
Sun dried tomatoes, chopped. 2 oz / 56 g
4 cloves of garlic
1 sprig fresh thyme
Sage leaves, fresh, 4
Parsley (flat leaf), about 20 leaves
1/2 -1 tsp lemon zest
About 2 -3 tsp olive oil

Version #2

  • 1/ cup sun-dried tomatoes, chopped
  • 1/2 cup olive oil
  • 6 large cloves garlic, rough chopped

Marinate and cover

Directions

Preheat oven to 400°F.

Chop garlic, sage, thyme and parsley together. In a small bowl, add lemon zest and olive olive to chopped mixture. Mix together. When ready, coat salmon and bake.

Bake salmon for about 12 – 15 minutes, to an internal temperature of 145 degrees or fish feels firm.

Filed Under: Dinner, Mains, Sauce, Seafood Tagged With: Salmon with Sun Dried Tomatoes

Previous Post: « Tuscan Vegetable Soup
Next Post: Paella Basics »

Primary Sidebar

Categories

Recent Posts

  • Boiled Crabs
  • Cate Carabelle’s Prize Gumbo
  • Red Beans and Rice
  • Roasted Trout with Tomato, Orange, and Barberry Salsa
  • The Only Salmon
  • Struedhel Dough
  • Mussels with Chorizo
  • Sole with Lemon Butter Sauce
  • How to Make White Rice
  • Greek Salad Dressing

Copyright © 2021 · Closet Foodie