These Sundried Tomato Salmon Fillets are perfect if you are looking for a healthy fast food. They are super quick to prepare, need very little cooking and taste delicious. What is not to like about that?
I know, as busy parents, we are always looking for easy to prepare meals that can be brought together really quickly. If your house is anything like mine, 5pm can be stressful…. My kids are hungry, tired and NEED fed! This is exactly why recipes such as this Sun-dried Tomato Salmon are perfect for busy parents.
The below picture really highlights just how easy the prep work is for this recipe.
- Prepare a baking tray and lay out salmon fillets.
- Add a teaspoon of sundried tomato paste/pesto onto each salmon fillet
- Sprinkle with crushed cashew nuts
- Top with freshly grated parmesan cheese.
Once you have prepared the sundried tomato salmon it is just a case of cooking it. Figuring out how to determine whether a fillet is fully cooked or not is the hardest part of cooking salmon.
I can’t give a set cooking time for this recipe as it will vary depending on the thickness of your fillets. The thickest part of the fillet will determine the cooking time and you will want to cook your salmon fillet for 4-6 mins per 1.5cm (1/2 inch) of thickness.
I recommend checking the thickest part of the fillet 2 mins before the estimated cooking time. Carefully poke the thickest part of the fillet with a fork, if it flakes easily it’s ready. If not, return to the oven and keep checking each minute until the thickest part flakes through the entire thickness when you pierce with a fork.
This Sundried Tomato Salmon recipe isn’t something I would recommend making for babies, or young children, due to the high sodium content. I always make sure I serve this with plenty of salad/vegetables and a carb with no added salt.
If you are looking for more salmon recipes then you might be interested in checking out my
Sundried Tomato Salmon Fillets
Salmon fillets topped with a delicious sun-dried tomato paste, crunchy nuts and cheese.
- 4 Salmon Fillets (Mine weighed 450g)
- 4 tsp Sun-dried tomato pesto *SEE NOTE 1
- 33g 1/4 cup finely crushed cashew nuts *SEE NOTE 2
- 15g 1/4 cup grated parmesan cheese *SEE NOTE 3
Preheat oven to 190c / 375f / Gas 5
Place salmon fillets, skin side down, on a lined baking tray.
Spread a teaspoon of sundried tomato paste over each salmon fillet.
- Top with the crushed nuts, evenly distributed over each fillet, followed by the parmesan cheese.
Bake in the oven until cooked through (timing will depend on the thickness of the fillet) *SEE NOTE 4
- I used to make this recipe with Sun-dried tomato paste. When I lived in the UK I found it very easy to find. However I struggled to find it in Australia and as a replacement I used sundried tomato pesto which I think I actually prefer. I usually use store bought but if you prefer you can make your own.
- Crushed pine nuts also work well in this recipe. If you are looking for a nut free option you could use panko breadcrumbs.
- I buy a block of parmesan and freshly grate for this recipe. If you prefer you can replace with store bought fresh parmesan that you find in the chillers. Please don't replace it with the ambient grated parmesan that you find in the pasta isle. It will really change the flavour profile.
- Cooking time will vary depending on the thickness of the salmon fillet. You want to cook your fillet for 4-6 mins for every 1.5cms (1/2 inch) of thickness. Check on the fillet 2 mins before the estimated cooking time. Carefully poke the thickest part of the fillet with a fork, if it flakes easily it’s ready. If not ready, return to the oven and keep repeating each minute until the thickeset part flakes through the entire thickness when you pirece with a fork.
Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator. Facts will vary depending on the brands of ingredients used and should be used as a guide only.