Sun Dried Tomato Salmon with Italian Chopped Salad

KristineDinner in a Dash, Gluten Free, RecipesLeave a Comment

I love when an easy dinner comes together and its delicious! All these flavors go so well together! This meal is packed with healthy fats coming from salmon and olive oil. For this recipe I used sun dried tomatoes packed in oil as I like how they are softer and have more flavor. If you want to lower the fat in the recipe, you could sub it for dried sun dried tomatoes and you’ll just need to re-constitute them in boiling water to soften them.

I prefer to use wild sockeye salmon for this, but if that isn’t available to you, just use whatever salmon you’re able to get. Salmon is so easy to cook in a skillet and it doesn’t take much time for them to be cooked through. As I don’t want the topping to burn, I rub the sun dried tomato mixture on the salmon and then add the topping in the pan later to cook it through.

If you have some fresh basil, its a great topping to the salmon as well! I also recommend serving with focaccia bread on the side. I tried to make some this time and it turned out pretty good! The recipe I used was this refrigerator focaccia. It was pretty easy to make and definitely not an expert in bread making.

I hope you give this recipe a try, as its great for a weeknight dinner, but also fancy enough to serve to guests!

Sun Dried Tomato Salmon with Italian Chopped Salad
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Yield: 2 servings
For the Salmon
  • 2 - 5 oz wild salmon fillets
  • ¼ cup oil packed sun dried tomato, patted dry and chopped
  • 1 clove garlic, minced
  • 1 tsp dried oregano
For the Salad
  • 3-4 cups spring mix
  • ⅓ cup red onion, finely sliced
  • ½ cup cherry tomatoes, cut in half
  • ½ cup chickpeas, rinsed and drained
  • ¼ cup kalamata olives
For the Salad Dressing
  • 1.5 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • salt & pepper to taste
  1. Assemble all the salad ingredients in a large salad bowl. Set aside.
  2. In a small bowl, combine all the salad dressing ingredients and whisk together. Set aside until you're ready to dress the salad.
  3. For the salmon, heat your skillet over medium heat.
  4. Mix together the sun dried tomato, oregano and garlic together.
  5. Once mixed, rub all over the salmon. Don't put the mixture into the pan until later so it doesn't burn.
  6. Remove the topping (for now) and place salmon in the pan cooking skin side down first, then flip and cook on the other side. Should take about 3-4 min per side depending on the thickness of your salmon fillet.
  7. When the salmon is a few minutes away from being done, place the sun dried tomato mixture into the pan and cook it until its warmed through.
  8. Place the cooked salmon on a plate and top with the sun dried tomato mixture.
  9. Dress the salad with the dressing and toss to combine.
Serving size: ½ of recipe Calories: 447 Fat: 25 g Saturated fat: 3.5 g Unsaturated fat: 15.7 g Carbs: 22 g Sugar: 6 g Sodium: 281 mg Fiber: 4 g Protein: 30 g Cholesterol: 75 mg