Print Recipe

Sun-Dried Tomato Salmon

Prep Time10 mins
Cook Time15 mins
Servings: 4 persons

Ingredients

  • 1 lb. salmon fillet
  • Salt and pepper
  • 4 Tbsp olive oil
  • 4 Tbsp lemon juice
  • 2 tsp minced garlic
  • 2 tsp dried basil
  • 3 oz. bag sun-dried tomatoes in oil
  • Side: rice
  • Side: fresh veggies
  • Foil

Instructions

  • Preheat grill.
  • Cut the salmon fillet into number of pieces for serving individually. Keep the skin on the salmon. Place each salmon serving into a piece of foil that is large enough to wrap around the sauce and salmon.
  • In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, basil and sun-dried tomatoes. Evenly divide and pour over the salmon fillets in the foil packs.
  • Wrap the foil up into packs.
  • Grill around 400 F for 12 to 15 minutes, or until salmon is cooked through. Cooking time may vary, depending on thickness of the salmon and heat consistency of the grill.
  • Cook the rice, as directed.
  • Prepare the veggies.
  • Serve Sun-Dried Tomato Salmon with rice and veggies.
  • Side Dish Note: Serve with cauli-rice or other veggie for Paleo/Whole30 meal.
  • Cooking Method Note: these can also be baked at 400 F for 15 to 20 minutes, or until salmon is cooked through.