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The Arduini Family Lemony Sun-Dried Tomato Salmon Recipe

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This recipe for The Arduini Family Lemony Sun-Dried Tomato Salmon is from Cocina Abuela, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb of salmon filets, skin on
15 oz of thick asparagus stalks
4-6 Roma tomatoes (sliced lengthwise in half)
Zest of 1 large lemon (no pith)
Juice from 1 large lemon
4 tablespoons of olive oil
1/4 cup of dry white wine (or vegetable broth)
4-5 oz of sun-dried tomatoes in oil (drained, diced)
1 tablespoon of dried basil leaves
1 teaspoon of Italian seasoning blend
6-8 large garlic cloves (minced)
Directions:
Directions:
1. Preheat the oven to 425ºF.
2. Line a rimmed baking sheet with the parchment paper. Create a border with the parchment paper edges so that the sauce stay inside while cooking.
3. Pat the salmon filets dry. Brush with olive oil and season to taste. Place, skin down, on the parchment paper.
4. Discard the rough ends of the asparagus stalks. Cut the stalks in half.
5. Slice the Roma tomatoes in half lengthwise.
6. Add the asparagus and Roma tomatoes, cut side up, to the baking sheet around the salmon filets. Try to place the vegetables in a single layer so they cook evenly.
7. In a bowl, whisk together the lemon zest, lemon juice, olive oil, dry white wine, diced sun-dried tomatoes, minced garlic, dried basil leaves, and Italian seasoning. Spoon the over the salmon and asparagus.
8. Bake at 425ºF for 15-18 minutes depending on the thickness of salmon filets. Check every 5-8 minutes. If desired, broil on high for 1-2 minutes before serving.

If you don't like asparagus, you can use Brussel sprouts or baby gold mini potatoes.

 

 

 

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