Salmon with basil and sun-dried tomato crust

It’s a really beautiful dish—from sweet basil and salty sun-dried tomatoes to the flaky fresh fish. You’ll want to make this lovely meal all year round. Kind of like we do.

30 min



  1. Preheat the oven to 350°F (180°C).
  2. In a food processor, roughly chop the sun-dried tomatoes and garlic. Add the basil and salt. With the motor running, slowly drizzle in the oil until the mixture is a rough paste.
  3. Lightly oil a rack and place it on a baking sheet. Lay the salmon skin side down on the rack. Pat the tomato mixture on top of the fillets, forming a thick layer.
  4. Bake for 15 to 20 minutes (a thicker fillet may need more time), until the salmon separates into flakes.

Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright ©