- Average
- Average budget
5/5
(1 Votes)
Ingredients
- Salmon:
- 2 tsp herbes de provence
- 1/4 C olive oil
- 2 tbsp chopped oil-packed sun-dried tomatoes
- 1 tbsp dijon mustard
- 1/2 tsp chili flakes
- salt
- 2 lb salmon
- Nicoise Salsa:
- 1/2 C mayonnaise
- 2 tbsp chopped sun-dried tomatoes
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1/2 tsp minced garlic
- 2 tbsp olive oil
Preparation
Step 1
Combine herbes de provence, olive oil, sun-dried tomates, mustard and chili flakes in a mini-chop. Process until combined. Mixture should have a chunky texture.
Step 2
Preheat oven to 275 degrees. Place salmon in an oiled metal baking dish. Spread marinade over salmon and season with salt. Bake, uncovered, for 35 mins or until white juices appear and salmon is just cooked through. Serve with rice and Nicoise salsa.
Step 3
Salsa: Combine mayonnaise, sun-dried tomatoes, parsley, lemon juice and garlic. Whisk in olive oil and pepper to taste. Makes 3/4 C salsa