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.
This 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.
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.
ENJOY ~ Meagan
Sun-dried Tomato Crusted Salmon
Oven baked salmon topped with a combination of sun-dried tomatoes and pinenuts.
- 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
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.
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.