Summer is upon us, and fresh salmon will be running soon. Make room in your freezer and use up last year’s salmon haul with this tasty recipe from a 2017 graduate. For a simple and delicious preparation, my friend, and geology graduate, Sasha Peterson bakes the salmon with just two other ingredients. The savory sun-dried tomato and citrus flavors of the lemon pepper make for a decadent meal, and a tasty way to get your Omega-3 fatty acids. Add a side of sauteed kale and some rice or quinoa.
This recipe calls for sun-dried tomatoes. Sasha used the refrigerated kind that is in a jar. This allows the tomatoes to be saturated in oil, adding to the flavor of the salmon. Sprinkle with capers for added decadence.
1 salmon fillet
1/2 cup of sun-dried tomatoes
1 1/2 tablespoons of lemon pepper
1. Place salmon fillet on a sheet of foil.
2. Sprinkle the lemon pepper evenly over the salmon fillet.
3. With a spoon, drizzle the sun-dried tomatoes and oil over the fillet until the fillet is covered.
4. Fold the foil inwards creating a cocoon for the salmon to cook in.
5. Allow the salmon to cook for about 30 to 40 minutes, or until the salmon flakes against a fork brushing the center of the fillet.
6. Optionally garnish with lemon and capers.