By Connor Forbes
I love a good salmon. Tender, juicy, flaky, soft, and full of rich flavor. To take the umami up a couple of notches I decided to see how a sun-dried tomato crust would taste. And oh boy, it was yummy. The sweet tangy goodness of sun-dried tomatoes kicked this recipe up a notch. And the bonus is it was incredibly easy; you can have this meal done within 20 minutes.
Feeds 4 – 6
Ingredients
- 2 pounds salmon
- 1 cup sun-dried tomatoes in olive oil
- 1 tbsp honey
To Make
Preheat oven to 425 degrees. Blend sun-dried tomatoes until mostly smooth. Line a baking sheet with foil and place salmon on top. Coat the top of the salmon with the blended sun-dried tomatoes. Drizzle the honey over the sun-dried tomatoes. Bake for 12 minutes or until the internal temperature is at least 125 degrees. Let rest for 5 minutes and serve! I paired this with jasmine rice and Brussels sprouts. ENJOY!
