Sockeye Salmon Fillet with Sun Dried Tomato Topping

Nutrition / July 11, 2014

Today, we want to share with you a salmon recipe! The season for salmon runs from ~May to October along the Pacific coast. In this dish, we used fresh (unfrozen) Wild Sockeye Salmon. All the ingredients from this dish are great sources for bone supporting vitamins and minerals. The sun dried tomatoes are as a rich source of lycopene – which studies show is beneficial for bone (osteoblasts). Also the alphalipoic acid in salmon along with the omega threes are anti-inflammatory – and inflammation is a root cause of bone and many other health conditions.  A half fillet of salmon contains 80% of daily recommended protein (40g) which may reduce rate of complications after a hip fracture and general attenuation of femoral bone loss in the elderly. It’s time to enjoy this gourmet salmon dish for yourself!
Yield : 4-6 servings

Prep Time : 15 mins

Cook Time : 20-25 mins

Total Time : 35-40 mins


  • 1-3 lb Salmon Fillet, deboned
  • 6 large garlic cloves, minced
  • 2 teaspoons salt
  • 4 tablespoons fresh Basil, chopped
  • 3 tablespoons sun-dried tomatoes packed in oil
  • ¼ cup olive oil


  1. Preheat oven to 325 F
  2. Combine sun-dried tomatoes, garlic, basil, olive oil, and salt in a bowl
  3. Brush a tablespoon of olive oil on a baking sheet and place salmon fillet skin down
  4. Spread the sun-dried tomatoes mixture over the fillet
  5. Roast for 20-25 minutes

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