sheetpan sundried tomato salmon and potatoes___________________Minimal dishes, maximal taste. Tender salmon rubbed with an herby sundried tomato sauce, baked with crispy potatoes and finished with salty olives and feta cheese.
Ingredients
- 4 4-6 oz filets salmon
- 1/2 cup sundried tomatoes
- 1/4 cup fresh basil
- 2 tbsp fresh parsley
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 shallot
- 1 tsp oregano
- 2 tbsp olive oil
- 1 lb baby potatoes, halved or quartered
- 1/2 cup kalamata olives
- 4 oz feta cheese
- fresh lemon and herbs, to serve.
Instructions
- Heat oven to 425 degrees and spray a baking sheet with oil.
- Toss potatoes with 1 tbsp olive oil, salt and pepper. Bake 25 minutes.
- In the bowl of a food processor, chop sundried tomatoes, basil, parsley, garlic, shallot, oregano, olive oil, and a pinch of salt and pepper. The mix will be chunky but shouldn't have any large particles.
- Pat salmon filets dry and season with salt and pepper. Pat the sundried tomato sauce over the salmon, coating evenly.
- Flip potatoes with a spatula. Nestle salmon filets amongst the potatoes. Bake an additional 15 minutes.
- Portion salmon and potatoes evenly among plates. Sprinkle olives and feta overtop and beside. Drizzle with lemon juice and finish with basil and parsley.