Are you ready to transform an ordinary dinner into a gourmet experience that will have everyone begging for seconds? This Sundried Tomato Pesto Salmon is not just a recipe – it's a culinary journey that combines the rich, intense flavors of sundried tomatoes with perfectly cooked, tender salmon. Imagine a dish so delicious, it looks like it came straight from a high-end restaurant, but can be prepared in just 25 minutes right in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/2 cup sundried tomatoes, packed in oil
- 1/4 cup basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the salmon from sticking.
- In a food processor, combine the sundried tomatoes (with their oil), basil leaves, grated Parmesan cheese, and olive oil. Blend until the mixture reaches a smooth, pesto-like consistency. If the mixture is too thick, you can add a little more olive oil to reach your desired consistency.
- Season the salmon fillets with salt and pepper on both sides. Place the fillets on the prepared baking sheet, skin side down if they have skin.
- Spread an even layer of the sundried tomato pesto over the top of each salmon fillet, ensuring they are well coated.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the salmon from the oven and let it rest for a couple of minutes. This will help the juices redistribute within the fillets.
- Serve the sundried tomato pesto salmon hot, garnished with additional basil leaves or grated Parmesan if desired. Pair it with a side of your choice, such as roasted vegetables or a fresh salad.
Tips
- Choose high-quality salmon fillets with a consistent thickness to ensure even cooking.
- When blending the pesto, taste and adjust seasoning before spreading on the salmon.
- Use sundried tomatoes packed in oil for maximum flavor and a smoother pesto consistency.
- Don't overcook the salmon – it should be just opaque and flake easily with a fork.
- For an extra flavor boost, try toasting pine nuts and adding them to the pesto mixture.
- If you don't have a food processor, you can finely chop ingredients and mix by hand.
- Let the salmon rest for a few minutes after cooking to retain its moisture and tenderness.
Nutrition Facts
Calories: 489kcal
Carbohydrates: 8g
Protein: 43g
Fat: 30g
Saturated Fat: 7g
Cholesterol: 120mg
