Sockeye Salmon Fillet with Sun Dried Tomato Topping

Today, we want to share with you a salmon recipe! The season for salmon runs from ~May to October along the Pacific coast. In this dish, we used fresh (unfrozen) Wild Sockeye Salmon. The sun-dried tomatoes are as a rich source of lycopene – which studies show is beneficial for bone (osteoblasts). Also, the alpha-lipoic acid in salmon along with the omega threes are anti-inflammatory – and inflammation is a root cause of bone loss and many other health conditions. A half fillet of salmon contains 80% of daily recommended protein (40g) which may reduce rate of complications after a hip fracture and general attenuation of femoral bone loss in the elderly. It’s time to enjoy this gourmet salmon dish for yourself.

Sockeye Salmon Fillet with Sun Dried Tomato Topping

All the ingredients from this dish are great sources for bone supporting vitamins and minerals.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Canadian

Calories 1189 kcal

Ingredients

  

• 1-3 lb Salmon Fillet deboned
• 6 cloves garlic minced
• 2 tsp salt
• 4 tbsp fresh basil chopped
• 3 tbsp sun-dried tomatoes packed in oil
• 1/4 cup olive oil extra virgin

Instructions

 

• Preheat oven to 325 F.
• Combine sun-dried tomatoes, garlic, basil, olive oil, and salt in a bowl.
• Brush a tablespoon of olive oil on a baking sheet and place salmon fillet skin down.
• Spread the sun-dried tomatoes mixture over the fillet.
• Roast for 20-25 minutes.

Nutrition

Calories: 1189kcalCarbohydrates: 14gProtein: 93gFat: 83gSaturated Fat: 11gCholesterol: 249mgSodium: 4892mgPotassium: 2808mgFiber: 2gSugar: 5gVitamin A: 870IUVitamin C: 13.4mgCalcium: 122mgIron: 5.9mg

Keyword salmon, tomato

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