Sun Dried Tomatoes and Lemon Salmon
The flavor from the sun dried tomatoes gives this salmon dish the uniqueness it deserves. Add in the fresh lemon and you have a delicious meal. Let's get cooking!
Equipment
Ingredients
- 1 lb. salmon fillets skin on
- 10 oz asparagus
- zest from 1 lemon
- Juice from ½ lemon
- 2 tbsp olive oil
- 3 tbsp dry white wine
- 3 oz diced sun-dried tomatoes in olive oil just tomatoes
- 1 tsp basil fresh or dried
- 4 large garlic cloves
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425 and line a rimmed baking sheet with parchment paper. I like to create a border with parchment paper edges so the sauce and juices stay inside.
- Rub salmon skin with some oil and place salmon fillets on the parchment paper, skin down. Season salmon with a little salt and pepper.1 lb. salmon fillets, Salt and black pepper
- Cut the white edges of the asparagus off and cut the stalks in half, to create shorter pieces. Add asparagus to the baking sheet, around salmon. Try to place asparagus in one layer so it bakes evenly.10 oz asparagus
- In a small bowl, combine lemon zest, lemon juice, olive oil, wine, sun-dried tomatoes, pressed garlic, dry basil, salt, and pepper. Whisk well and spoon the sauce mixture over salmon and asparagus.zest from 1 lemon, Juice from ½ lemon, 2 tbsp olive oil, 3 tbsp dry white wine, 3 oz diced sun-dried tomatoes in olive oil just tomatoes, 4 large garlic cloves, 1 tsp basil
- Bake for 18-20 minutes, depending on the thickness of salmon fillets. Serve and enjoy!
Nutrition
Calories: 297kcal | Carbohydrates: 9g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 109mg | Potassium: 1058mg | Fiber: 3g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 3mg