Baked Salmon with Sun-dried Tomato Mayo
With a simple mixture of herbs and sun-dried tomatoes, this delicious salmon recipe cooks in 15 minutes.
Servings: 4 people
Ingredients
- 4 6 oz fillets fresh salmon Ask for a center cut, even piece
- 1/4 chopped sundried tomatoes
- 1/4 cup mayonnaise
- 3-4 garlic cloves (3 if they're large) 3 if they're large
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped fresh basil, plus more for garnish
- Optional: dash red pepper flakes
- extra virgin olive oil, kosher salt, and black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, basil and red pepper flakes (if using).
- Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt and black pepper. Spread the mayonnaise/tomato mixture over the top of the fish.
- Bake at 425 Fahrenheit for 15-17 minutes. My fish was about 1 ½" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
Notes
- Salmon can be substituted with halibut or cod.
- This recipe can be air fried at 400 degrees F for about 10 minutes.
- Make ahead - Fish will store well for up to 1 day before baking. If making ahead, don't season with salt until before baking (you can just sprinkle on top). Store in the fridge on a small sheet pan till you are ready to cook.
- Look for sulfite-free sun-dried tomatoes, either freshly dried or in oil.
- Air fryer - Cook at 400F for about 10 minutes.
Nutrition
Calories: 279kcal | Carbohydrates: 2g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 191mg | Potassium: 854mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
