Salmon is one of those fish that catches my eye every time I’m at the grocery store.  I usually glance at the fish counter and debate on my weekly selections as I’m strolling by towards the meat section.  My dilemma is that it needs to be something that the whole family will enjoy and salmon just happens to be a fan favorite in our home more than others.

Sun-dried Tomato Crusted SalmonThis is a sponsored post on behalf of United Supermarkets.

A couple weeks ago I saw a sign at my local United Supermarket store letting shoppers know that Copper River Salmon was now in season.  If you know anything about salmon you know that this is one of the BEST choices you can make when purchasing this type of fish.  Try not to let the price deter you as it can be a little higher, but the quality is definitely worth it.  Copper River Salmon comes from the icy waters of Alaska to make the vigorous 300-mile journey up the icy glacial fed waters to spawn in their birthplace.

Copper River Salmon

Of course, salmon like this one is great alone with some butter and fresh herbs on top.  However, I decided to not go the traditional route and made this Sun-dried Tomato Crusted Salmon this time around.  It’s great paired with fresh steamed vegetables or some spaghetti noodles.  One of the best things about fish is how quickly it cooks so this recipe can be a good weeknight meal on the go.  Now it’s time to grab a glass of white wine and get ready for a great dinner made at home or on the run.

Sun-dried Tomato Crusted Salmon

ENJOY ~ Meagan

Sun-dried Tomato Crusted Salmon

Sun-dried Tomato Crusted Salmon

Oven baked salmon topped with a combination of sun-dried tomatoes and pinenuts.

Ingredients:

  • 1/2 cup sun-dried tomatoes
  • 3 tablespoons pine nuts
  • 1/4 teaspoon salt
  • 1/4 cup finely shredded parmesan cheese
  • 2 tablespoons Japanese style Panko bread crumbs
  • 1 Copper River Salmon fillet
  • olive oil
  • 1/2 lemon

Directions:

Preheat oven to 425 degrees F.

In a food processor combine tomatoes, pine nuts, salt and cheese. Blend until you get a fine mixture and then stir in the bread crumbs.

Spray a baking sheet with non-stick spray or cover with foil.

Coat the top of the salmon with olive oil and place skin side down a baking sheet. Using your hands pat down the sun-dried tomato mixture on to the top of the salmon. Bake for 8-10 minutes. Remove from the oven and squeeze lemon juice over the top.

Slice into 5-6 equal portion sizes.

All images and text ©.

Disclosure: This is a sponsored post on behalf of United Supermarkets.  All opinions are my own and I appreciate your support on the brands/companies that we love.

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40 comments on “Sun-dried Tomato Crusted Salmon”

  1. Oh this salmon looks so amazing! I love a nice breaded crust and using pine nuts and sun dried tomatoes is such a great idea! Great recipe!

  2. Mmm! I love sundried tomatoes! Love them! This salmon is right up my alley!

  3. Looks wonderful! We love salmon and I bet the sun-dried tomatoes and pine nuts work so well together. Looking forward to trying this recipe!

  4. Mmmm, I am loving that sun-dried tomato crust! Your salmon looks so flaky and perfect, too!

  5. Salmon is my favorite meal!! This recipe looks delish!

  6. I love salmon and have never considered crusting it in sundried tomatoes. SUCH a good idea!!!

  7. I tend to get quite bored of Salmon – although you have definitly grabbed my attention with this recipe! I love how crunchy the toppings look! Might just have to make it for dinner this week! 🙂

  8. The crust on this sounds awesome! I am thinking that I would like to try using it to make a vegetarian version, either with tofu or tempeh!

  9. I love this information…focusing on sustainability is so important! This salmon sounds amazing, Meagan!

  10. This looks so wonderful! I love the crunch from the pine nuts and all the flavor you get from sun-dried tomatoes.

  11. This looks so flavorful! Salmon is my favorite fish.

  12. I’ve got a leftover bag of sun dried tomatoes in the pantry that I’ve been trying to figure out what to do with…and now I know!

  13. Those are some scary statistics for the fishing industry! Thanks for bringing up this topic.

    What a gorgeous way to prepare salmon. I am certain my family would love this.

  14. This salmon looks INCREDIBLE! I love salmon, and crusted is one of my favorite ways to eat it! YU-ummm

  15. This makes me think I could like Salmon lol Maybe I should give it another go? 😉 See you next week love!

  16. I have never been a super salmon fan, but with a crust like that, I would sure try again! This looks fabulous.

  17. Oh man, nearly everything tastes better when sun-dried tomato gets involved 🙂 This looks delicious—I particularly like the addition of pine nuts for crunch.

  18. What a great recipe, Megan! I love salmon & the pine nuts and sun-dried tomatoes sound amazing!

  19. I agree with Tina above! The flavor combos make me want to love Salmon. It sounds so good, but then I try it and I’m like Oh Ya, I hate you Salmon. What can I say? I’m a warm water fish kinda girl. 😉

  20. Love that salmon! Looks delicious!

  21. So having enough chicken recipes in the kitchen would be
    rewarding. As soon as the fried chicken is already cooked,
    remove them from the skillet and arrange them in a pan, then cover with paper
    towels to keep them warm. Copycat recipes from: Applebee’s, Kentucky Fried Chicken, Olive Garden, Chili’s, Outback Steakhouse, P.

  22. I made this tonight and it was delicious! I used sockeye salmon and there was no skin so I doubled the topping recipe and coated both sides before baking. I used about 4 oz of sun dried tomatoes and walnuts instead of pine nuts. This recipe is a winner!!!

  23. I used this recipe tonight for dinner and it was a huge hit! So easy and yet so yummy.. This is a keeper for my recipe book and a go to for salmon.

  24. I’ve never thought of pairing sun-dried tomatoes + salmon. But when I read your post and see your photos, it just makes so much sense ! That looks so delicious, great recipe !

  25. Delicious..I added 2 garlic cloves and didn’t use salt because of the parmesan cheese and sun dried tomatoes

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